Muilti-Cooker Porcini Risotto

Muilti-Cooker Porcini Risotto

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Make restaurant-worthy risotto without the constant stirring by making it in your Instant Pot. Arborio rice, a short-grain rice, is the traditional variety used for risotto. It releases creamy starch as it cooks, but retains a tender, chewy bite.

  • 4 Thin Slices Pancetta
  • 1 Tablespoon Canola Oil
  • 1 Cup Diced Onions
  • 8 Ounces Porcini Mushrooms (Quartered)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Tablespoon Butter
  • 1 1/2 Cups Arborio Rice
  • 2 Tablespoons Minced Garlic
  • 4 Cups (32 Ounces) Low-Sodium Chicken Broth
  • 1/2 Cup Grated Parmesan Cheese
  1. Cut pancetta into strips.
  2. In multi-cooker or electric pressure cooker, heat oil and pancetta on the sauté function on medium. Cook 4 minutes until pancetta is crisp, stirring often. Using a slotted spoon transfer pancetta to small-size bowl.
  3. While still on sauté function add onions and mushrooms. Season with kosher salt and pepper. Cook 6 to 8 minutes until onions and golden brown. Stir occasionally.
  4. Add butter, rice, and garlic. Cook 2 to 3 minutes until toasted. Stir constantly. Add chicken broth, scraping up any browned bits with a wooden spoon.
  5. Seal and set to low pressure. Cook 5 minutes. Press quick release butter. Uncover and stir in Parmesan and pancetta.
  6. Transfer to serving bowl and serve warm.
  7. Serves 4
  8. Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time: 35 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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