It seems like everyone I know got an Instant Pot this Christmas. I’m a little off the trend with my Cuisinart Pressure Cooker, but it definitely sill gets the job done. I decided to create this risotto recipe for the pressure cooker by modifying one of my favorites made the traditional way. After the prep work is done, this recipes goes together rather quickly. And, it only takes 10 minutes at full pressure. This serves four, and like most risottos, it should be plated immediately. The full recipe is below, but here are some of the steps:
I start with four slices of bacon that I chopped and cooked on the sauté setting until just crisp. Transfer the bacon to a paper towel to drain and set aside. I used smoked bacon from my local butcher. It doesn’t render a lot of fat. If the bacon you use does render a lot of fat, then remove all but about 1 tablespoon of fat from the pot.
Next, add about 3/4 cup of finely chopped red onion and sauté for a few minutes.
Then add 8 ounces of sliced baby portobellos and continue to sauté.
Next, add in 4 cloves of garlic that have been peeled smashed and minced. Season with a bit of salt and pepper.
Once most of the moisture from the mushrooms has been released, add in 1 cup of arborio rice and stir for about a minute.
Crumble a pinch of saffron in the palm of your hand and toss in the pot. Add in 1 cup of white wine and continue to stir.
Add in 1 cup of frozen corn. If you have fresh corn available, definitely use that.
Then add in 2 cups of chicken stock.
Now the fun begins. Seal the pot and set it to high pressure for 10 minutes and let it do its thing. After 10 minutes, manually release the steam by turning the valve. Always use oven mitts or a wooden spoon…the valve will be hot and the steam will shoot up pretty high.
Once the steam has been released, carefully open the lid and stir in butter.
Then stir in half of the cooked bacon and some shredded parmesan cheese.
Spoon into individual bowls and top with more cheese, bacon and some parsley for garnish. Serve immediately.
Pressure Cooker Mushroom Risotto with Corn and Bacon
4 Slices Bacon, chopped
1 tbl Olive Oil
3/4 cu finely chopped Red Onion
8 oz Baby Bellas, trimmed and sliced
4 cloves Garlic, peeled, smashed and minced
1/2 tsp Salt
1/2 tsp Pepper
1 cu Arborio Rice
Pinch of Saffron Threads
1 cu frozen Whole Kernel Corn (you can use fresh if in season)
1/2 cu White Wine
2 cu Chicken Stock
2 tbl Unsalted Butter, cut into 8 pieces
3/4 cu Shredded Parmiggiano Reggiano Cheese
1/4 cu Chopped Fresh Parsley, for garnish
Place bacon in pressure cooker on sauté setting and cook until just crisp. Remove from pan and remove all but about 1 tablespoon of bacon fat. Add olive oil, red onion and mushrooms and saute for about 3 minutes. Add garlic, salt, and pepper. Continue to sauté while stirring occasionally until the mushrooms have softened and released their juices, about 3 additional minutes.
Add rice and saffron to the pot and stir for about 1 minute. Add white wine and stir for about 2 minutes. Stir in chicken stock and add corn. Cover and lock the lid on the pressure cooker. Select the high pressure cooking setting and set the cooking time to 10 minutes.
After pressure cooker has completed cooking, use an oven mitt (or wooden spoon) to carefully turn the quick release knob to release steam pressure.
Remove the lid and add the butter and stir until it has completely combined with the risotto. Stir in half of the cheese and half the bacon.
Spoon servings into individual bowls and top with bacon and additional cheese. Sprinkle parsley on top and serve.