Lemon Risotto (Pressure Cooker)

Ingredients

• 2 tbsp extra virgin olive oil
• 2 large shallots, minced
• 2 large garlic cloves, minced
• 1 tsp kosher salt
• 1-1/2 cups (300 g) Arborio rice
• 1/2 cup white wine
• 3 cups chicken stock
• 1-2 lemons, zested and juiced (about 4 tbsp juice)
• 1 tbsp unsalted butter, cut into pieces
• 1/2 cup (20 g) freshly grated Parmesan cheese
• ground black pepper

Equipment

• Pressure cooker

Instructions

1. Add chicken stock to saucepan and bring to a simmer while working through next steps. This will decrease time required to acheive pressure.
2. Add the olive oil to the inner bowl of the Instant Pot. Set to sauté on Low.
3. When oil shimmers, add the shallots and salt. Cook, stirring frequently, 4-5 minutes until translucent. Add garlic and stir frquently for 1 minute. Avoid browning shallots or garlic.
4. Switch to sauté (high) and add the dry rice and cook, stirring constantly, for 1-2 minutes to toast the grains.
5. Add the wine and stir until mostly evaporated (will be fast).
6. Add the broth and lemon juice, then stir to scrape up any fond and ensure no grains are sticking.
7. Lock the lid, switch to pressure cook (high) and cook 8 minutes.
8. When cooking is done, turn pressure-cooker off and quick-release by opening the venting valve. This ensures risotto remains al dente.
9. Stir in the butter until melted.
10. Stir in the lemon zest and Parmesan, then taste and season with more salt if desired.
11. Adjust thickness as needed. Note that it will continue to thicken as it cools. If too loose, set to sauté on low and simmer to thicken. If too thick, add more stock and stir to incorporate.
12. Finish with black pepper and serve, or use in variant (see notes).

Notes

• This serves as a good foundation for variations, like finishing with sauteed shrimp, or incorporating a spinach emulsion.
• This recipe increases stock by 1 cup compared to the original as I was always adding after cooking to loosen.
• I dislike the tomato paste flavor of most vegetable stock so I use chicken stock instead. Not required if trying to make vegetarian.
• Using any homemade stock goes a long way with flavor - I’ll usually use 2 cups if I have some frozen, the rest store-bought.
• Don’t skimp on the lemon juice.