Multi-Pot Pressure Cooker Risotto
Diane Zatz is a design educator who grows vegetables and cooks obsessively when not clicking on a computer keyboard.
This recipe is featured in Risotto Recipes and Inspirations
Making risotto in no time. Whether or not you have a “risotto” setting on your Instant Pot, this basic method from a Fagor instruction manual called “Never Fail Risotto” is truly fail-proof, made in any multi-cooker. Creamy and delicious. When you want to get dinner on the table without enduring the painstaking vigilance required in the traditional stove-top method, this works!
Sauté your vegetables, and once your pot reaches high pressure, it cooks in 7 minutes.
Ingredients
- 2 tablespoons olive oil
- 60 ml (¼ cup) diced onion or shallot
- 200 grams (1 cup) Arborio rice
- 473 ml (2 cups) chicken broth
- 60 ml (¼ cup) white wine
- 1 teaspoon saffron threads
- 60 ml (¼ cup) grated Parmesan cheese
- 1 tablespoon freshly minced parsley
Preparation
1. In the removable cooking pot with the lid off, use the SAUTÉ setting to sauté the oil, onions, and rice until the onion is translucent, about 5 minutes. Turn off the SAUTÉ setting.
2. Add the broth, wine and saffron. Close and lock the lid of the multi-cooker and turn the pressure regulator knob to PRESSURE. Set the Multi-cooker to RISOTTO (or Pressure Cook HIGH) function for 7 minutes.
3. When done, use the quick release method to release pressure
4. Stir in the cheese and transfer to a serving bowl. Garnish with parsley and serve hot.
Diane Zatz
Diane Zatz is a graphic designer, educator, and editor at The Cook’s Cook. Diane and her husband divide their time between Philadelphia and their family farm in Lancaster County, Pa. They enjoy their off-screen time planting seeds and pulling weeds.
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