So in my last recipe, I gave you the keys to cooking a traditional style risotto with a far more forgiving base than the traditional Arborio rice. That recipe still took all the time and effort of a risotto, but it reduced the likelihood of dinner being ruined through inattention. But what if you still want that umptious traditional rice risotto without all that endless stirring and ladling in of stock? That's where the Instant Pot swoops in to save dinner.
Utilizing the Instant Pot's sauté and pressure cooking functions, you can achieve nearly flawless risotto with a minimum of effort. So put that wooden spoon back in the drawer, and pour yourself a glass of wine (just save a cup for the risotto), and let technology do most of the work for you.
4 tablespoons extra-virgin olive oil, divided into 2-2 tablespoon quantities
2 shallots, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, peeled and diced
1 1/2 cups Arborio rice
1/2 cup dry white wine such as Sauvignon Blanc
1 quart seafood stock
1 pound medium shrimp, deveined and peeled (You can use uncooked shrimp if you wish but pre cooked work just fine and is one less step)
1/2 teaspoon Fenugreek
3 stalks thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas, thawed
1/4 cup grated parmesan
1/4 shredded parmesan
2 tablespoons thinly sliced chives
1. Set Instant Pot to sauté add 2 tablespoons olive oil. Once heated add shallots, carrot, and celery. Cook until soft, about 5 minutes, stirring frequently.
2. Add rice and garlic, and stir to coat before adding wine. Cook 1 minute
3. Add Seafood stock and thyme. Close lid and set to High Pressure on manual for 9 minutes.
4. After starting the Instant Pot, heat a large non-stick pan on medium heat with the remaining olive oil. Season the shrimp with salt, pepper, and fenugreek. Add to pan and warm the shrimp, about 3 minutes.
4. Add the peas to the shrimp, cook 1 minute.
5. Once the Instant Pot has finished cooking, open the pressure valve for rapid release. Add the shrimp, peas, chives, and grated parmesan. Remove woody thyme stems. Serve with shredded parmesan and a cheese crostini.