Holy CRAP this is MAGIC!
So I’ve made Risotto before. It’s not HARD to make, as even when I didn’t know what I was doing, I’ve never made a bad batch of it. It’s just FIDDLY.
How you generally You’d make it similar to this.
You cook some onions and garlic in butter, heat up your rice in that sauce, then SLOWLY spoon in a mixture of warm wine and chicken stock one spoon at at time, as not to saturate the rice. It takes a bit of time, and you’re over the hot stove the WHOLE time. It’s delicious, and its not like you’re stirring rice ALL day, but an hour or so over a hot stove with no breaks is pretty tedious.
Enter the Instant Pot. I heard you could make Risotto, and I was skeptical, but the people of The Squirrel Report assured me that it indeed worked.
We all know “Worked” is subjective….would this be as good as slaving over a stove top?
So I found this recipe that sounded good enough. Here’s a video if you want to watch it go down
And then I did a REALLY stupid thing I didn’t follow the recipe. See when we have Risotto, we make a meal of it rather than a starchy side, and I was on a mission as we had leftover ham from Easter.
So here’s what I did:
2 tablespoons butter
1 Small onion, diced
3 garlic cloves, minced
3/4 Pound of Diced ham
1 1/3 cups arborio rice
1/2 cup dry vermouth
3 cups chicken broth
8oz frozen chopped okra (peas if that’s too off the reservation for you)
1 cups shredded Parmigiano-Reggiano cheese, divided
Saute the onion in the instant pot until it’s translucent, then stir in the garlic and ham. Once that’s warmed through add the rice and stir to coat and warm it up.
Then add 1/2 cup of dry vermouth (you can use any dry white wine, but boy this added a good flavor, plus if you know me, I use more Vermouth in my house than any other wine!) and 1/2 cup of the chicken stock. Stir until the liquid has been completely adsorbed by the rice. After this you can add the remainder of the stock, as well as the chopped okra and half the cheese. (Okra works AMAZINGLY in the dish, but the ham risotto recipe I’m adapting it from called for peas, and I tired on a whim with okra once, and never looked back….asparagus also works)
Put the instant pot on high pressure for 9 mins. AND THEN YOU JUST SIT DOWN! This recipe allows for a quick release of the pressure.
Then stir the risotto an mix in the last of the cheese.
Even with my adaptation it came out PERFECT! Like PERFECT, and it was so much easier.