Wednesday, January 10, 2018

Instant Pot Gruyere Parmesan Risotto

Have you jumped on the Instant Pot bandwagon, yet? It is a modern day pressure cooker and everyone on Instagram and Pintrest is all about recipes that use this fancy, modern-day pressure cooker. My parents gifted me with one last year for my birthday. Until recently, all I have used mine for was quick shredded chicken for casseroles and soups. My resolution this year was to blog more frequently and to try a new recipe each week. So far, so good.

A friend gave me a recipe for risotto that uses the risotto function on her machine, but mine does not have that function. I read a bit online and lumped several recipes into one to make this AMAZING side dish (totally could be a main for me).

2 cups Arborrio rice
4 c chicken stock
splash of good white wine
4-6 oz. of Gruyere cheese, shredded
1/2 c grated Parmesan cheese (not from a green capped vessel, please)
1/4 c heavy cream (or more)
black pepper
pinch of sea salt
2 tbsp. olive oil

1. using the saute function,  add olive oil. When hot, saute rice until a few grains get toasty brown. 
2. Add splash of wine and swish the rice around the pot until the wine is absorbed.
3. Add broth, close lid. Using the manual function, set high pressure and cook 5-6 minutes.
4. Release steam.
5. Remove lid.
6. Stir and add cheeses, cream, a seasonings. 

I am sorry that I did not get a picture. I practically dived into the pot once I smelled this rice. It is creamy, decadent, rich, and so good with a glass of white wine. I cannot wait to try variations on this is THAT good. I've never made risotto because of the constant babysitting you must do and not being able to multi-task while making it...this is a game-changer!

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