I never really knew how good risotto actually was until I finally made it here at home. I mean, I had tried it out and about, but it really wasn’t on my radar. I thought it HAD to have mushrooms or some vegetable in it. And….well…my boys don’t do mushrooms.
Then I got an instant pot and made risotto as a side dish with just cheese. MIND BLOWN. Not only was this stupid easy, it was ridiculously amazing. Especially alongside pork chops or pork loin. And unfortunately no mushrooms. But YOU can add mushrooms and invite me over!
I personally think this is an all around great side dish, perfect with almost any meat, and therefore with most wines, white or red. Most of the inter-webs say white wines like Chardonnay, Chenin Blanc, Grüner Veltliner, and Riesling. Dry Red Blends or a medium to light red such as Pinot Noir would definitely be appropriate. I think it ultimately comes down to the meat you serve alongside.
- electric pressure cooker
- 4 tbsp butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1 1/2 cup arborio rice
- 1 cup dry white wine
- 3 cups chicken or vegetable broth
- 1/2 cup parmesan grated
- 2 tbsp butter cubed
- to taste salt and pepper
- Set your cooker to the normal sauté function. Add the butter. While the butter is melting, dice onion and add to pot, stir. Mince garlic cloves and add them to the pot, stir.
- Add arborio rice to the pot and stir for 2-3 minutes. You want to toast the arborio so it releases starch which will help make your risotto creamy. Add white wine to the pot and stir for 3-4 minutes, until the alcohol evaporates.
- Stir in broth. Place lid, lock, seal, and cook for 5 minutes under high pressure.
- When the pot finishes cooking do a natural release for 5 minutes, then follow with a quick release before opening the pot. Stir the risotto if necessary to continue to absorb any liquid that's left.
- Stir in grated parmesan and cubed butter. Season to taste.