Instant Pot Risotto – Can it really be restaurant quality?

I watch more Food Network than your average “Betty Crocker” and there is definitely a theme surrounding Risotto and it usually begins with you can’t walk away even for a second and it ends with it’s almost impossible to come up with a creamy and tasteful version unless you have been a chef for YEARS and cooked risotto a THOUSAND times……

No pressure there……

BUT, I don’t usually shy away from a challenge AND it was Valentines Day AND I do believe that food is love AND I do love my man AND my family too, so I decided to try making risotto.  As most of you know, I am the proud new owner of an Instant Pot and I’m not gonna lie…….I didn’t think it was possible to make risotto in a pressure cooker but when you search “Instant Pot Recipes” on Pinterest it is one of the beginner recipes that comes up frequently so why not??

As with every single thing I make, I do my “due diligence” and read several different ways of doing the same thing and more importantly I read the reviews.  (A side note on the types of reviewers)

So, I combined a couple of recipes and this my friends,  is what happened….

It was magic!!!!

After just a short time we had the most delicious Pan Seared Filet Mignon with “to die for”  Bernaise Sauce and the creamiest, dreamiest mushroom, parmesan and pea risotto.

YUM!!!!!!!!

IMG_2310

Here is the combination of a couple of recipes and a little blood, sweat and tears…..

Oh c’mon!  Who am I kidding???  It literally took minutes and my amazing Instant Pot (and a couple other normal kitchen gadgets like oh say a pan and a blender and a few knives) and VOILA!

  • 4 tablespoons olive oil
  • 4 tablespoons butter divided
  • 1 medium onion diced
  • 4 cloves of garlic minced
  • 16oz Crimini (baby bella) mushrooms sliced
  • 2 cups Arborio rice
  • 4 cups chicken broth
  • 1 cup white wine
  • 1 cup Parmesan cheese
  • 1 cup frozen peas, thawed
  • 1 teaspoon dried parsley

Instructions

  1. Set Instant Pot electric pressure cooker to saute.
  2. Heat olive oil and 2 tablespoons butter
  3. Cook onion and garlic until onion is soft and translucent.
  4. Mix in rice and mushrooms.  Turn instant pot off.
  5. Pour in chicken stock and white wine.  Stir.
  6. Set Instant Pot to manual – 7 minutes
  7. Quick pressure release
  8. Mix in remaining 2 tablespoons of butter, parmesan cheese, peas and dried parsley.  Salt and pepper to taste.

It really is just that easy.  No, really it is!!!!

There are so many variations on the Instant Pot Risotto but I would highly recommend you read some other blogs because there is definitely a science to adding vegetables to risotto because of the high water content.  For now, I am going to stick with this one and who knows…..maybe I will feel adventurous later this week and try vegetable risotto….

Stay tuned for more food, life and laughter!!!!!

Be safe out there and be kind to each other……

DISCLAIMER
There are affiliate links in this blog so if you click on them and make a purchase, then yes, I make a little moo-lah on the side 🙂  Thank you!!!

 

 

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