Instant pot risotto recipes

I haven't made either of these yet, but looking forward to trying risotto in the Instant Pot.

Wild Mushroom, Pea and Pancetta Risotto

Ingredients

2 tablespoons extra-virgin olive oil
4 ounces pancetta or bacon, diced
8 ounces wild or exotic mushrooms, such as maitake, chanterelles, oyster mushrooms, or black trumpets, chopped
2 garlic cloves, thinly sliced
About 3½ to 3¾ cups chicken stock, preferably homemade
1½ cups Arborio rice
1¾ teaspoons kosher salt
¼ cup dry white wine
½ cup fresh or frozen peas, thawed if frozen
Chopped fresh chives or parsley, for serving
Freshly grated Parmesan cheese, for serving (optional)

Instructions

1. Using the sauté function, heat 1 tablespoon of the oil in the pressure cooker. Add the pancetta and cook until golden and crisp, 7 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate.
2. Add the mushrooms to the pot and sauté until they’ve released their liquid and are just browned, about 7 minutes. Stir in the garlic and cook until fragrant, 1 minute. Using a slotted spoon, transfer the mushrooms and garlic to a 4-cup measuring cup, and then add enough stock to make 4 cups.
3. Heat the remaining 1 tablespoon oil in the pressure cooker, stir in the rice and salt, and cook until the rice is lightly toasted, 3 to 5 minutes. Stir in the wine and cook until it has evaporated, about 1 minute. Stir in the mushroom stock mixture and half of the cooked pancetta. Cover and cook on high pressure for 6 minutes.
4. Release the pressure manually. Then stir in the peas and continue stirring until the risotto is creamy and the peas are cooked, about 2 minutes. Taste, adjust the seasonings if necessary, and sprinkle with the reserved crispy pancetta, chives, and Parmesan before serving.

From Dinner in an Instant via Blythe's Blog

Saffron Risotto

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, diced
1 garlic clove, grated on a Microplane or minced
1½ cups Arborio rice
1½ teaspoons kosher salt
Large pinch of saffron threads
¼ cup dry white wine
4 cups chicken stock or vegetable broth, preferably homemade (page 114)
¼ cup freshly grated Parmesan cheese

Instructions

1. Using the sauté function, heat the oil and 1 tablespoon of the butter in the pressure cooker. Stir in the onion and cook until it is soft, about 5 minutes. Stir in the garlic, cook for 30 seconds, and then stir in the rice and salt. Cook, stirring frequently, until the rice is starting to brown, about 5 minutes.

2. Grind the saffron with a mortar and pestle and add it to the pot. Then pour the wine into the mortar to rinse out any clinging saffron, and pour that into the pot as well. Stir until the wine has been absorbed, about 1 minute.

3. Stir in the stock, cover, and cook on high pressure for 6 minutes; then release the pressure manually. Stir in the Parmesan and continue stirring until the rice has absorbed the rest of the liquid and the risotto is creamy, 1 to 3 minutes. Taste, adjust the seasonings if necessary, and serve.

From Dinner in an Instant via WNYC.