Servings: three to four as a side dish; two as a main dish.
“This speedy recipe is one of my favorites for the pressure cooker,” says Abigail Johnson Dodge, Fine Cooking‘s former test kitchen director. “In less than ten minutes I’ve got a great side dish for grilled chicken or pork. To make it into a main dish, I add leftover vegetables like mushrooms, broccoli, or peas, along with some chopped prosciutto.”
Unlike the disappointment by choffman, this pressure cooker risotto was great, just like the constant stirring type. The problems with an instant pot are two: they brown poorly, and they never reach the full pressure needed for a dish like this one. In fact, this recipe was based on a stove-top pressure cooker (a Kuhn Rikon is shown), which works beautifully. We added some mushrooms and leftover duck, and it was delicious.
This is quick and hands off. That said, risotto made the traditional way is better. I am generally not a fan of InstaPot cooking because, while convenient, there is always a trade off as exhibited by this recipe. This risotto is overly gummy instead of creamy and sautéing in the pot yields uneven browning of the shallots (and less flavor as a result). I served this with roasted garlic shrimp with asparagus and a side salad of strawberries, arugula, feta and shaved red onion. Overall it was tasty, but only "weekday worthy".
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