Monday, March 18, 2019
According to Wikipedia risotto is a northern Italian rice dish that is cooked to a creamy consistency. It does not really matter what kind of broth you use (chicken, vegetable, fish) but you have to use it to make it the Italian way. The key is adding it at stages, ladle by ladle while stirring constantly.
To make this pressure cooker chicken risotto as close to the Italian version, I stirred in butter and grated Parmesan cheese. Guys, those two ingredients should not be omitted as the give this risotto a ton of flavor.
Instant Pot Chicken Risotto is a hassle-free alternative to the original Italian stove-top version. No need to be standing by the pot, stirring constantly!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
INGREDIENTS
Risotto:
- 3 tbsp Extra Virgin Olive Oil
- 1 Medium Onion
- 7 ounces Button Mushrooms (200g)
- 1 pound Chicken Breast , diced (440g)
- 2 cups Risotto Rice (400g). See note 1 & 2
- 4 cups Chicken Broth See note 3
Seasoning:
- 1 tsp Salt
- 3 tsp Dried Rosemary
- 2 tsp Dried Oregano
- 2 tsp Paprika
- ¼ tsp Black Pepper
Other:
- 1.5 ounces Unsalted Butter (45g)
- 3 ounces Parmesan Cheese (90g). See note 6
Optional:
- Fresh Chives
INSTRUCTIONS
Get the instruction @ www.happyfoodstube.com
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