Easy Instant Pot Risotto

Subheadings:

No-Fuss Risotto: No need to stand at the stove for 40 minutes. Just add all the broth at once.
Creamy (without Cream!): The magic of risotto comes from the starch in the rice grains, not from heavy cream or piles of cheese.
Restaurant-Quality at Home: Enjoy restaurant-quality risotto in the comfort of your own home.
Totally Customizable: Feel free to add different veggies, herbs, and cheese combos to make it your own.

Soften the Shallot: Set the Instant Pot to sauté and melt the butter. Add the shallot and cook until softened.
Deglaze: Stir in the garlic and then pour in the wine. Scrape up any browned bits on the bottom of the pot.
Cook: Stir in the rice, salt, pepper, and saffron. Pour in the stock. Cover, seal, and cook on high pressure for 6 minutes.
Let the Pressure Release: Let the pressure release naturally for 5 minutes, then vent.
Finish: Stir in the remaining ingredients. If needed, turn the Instant Pot back to sauté to thicken. Let the risotto cool, then serve.

Instant Pot Risotto With Mushrooms: Add sliced mushrooms to the pot after sautéing the onions.
Instant Pot Risotto With Shrimp: Add peeled and deveined shrimp to the pot after the risotto has cooked.
Instant Pot Risotto With Peas: Stir in thawed frozen peas at the end of the cooking time.

To Store: Refrigerate risotto in an airtight container for up to 4 days.
To Reheat: Warm up leftovers in a pan on the stovetop or in the microwave. Add more water or stock as needed to thin.
To Freeze: Freeze risotto in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Arancini: Combine leftover risotto with beaten eggs and panko breadcrumbs. Form into balls and fry until crispy.
Risotto Cakes: Form leftover risotto into patties and pan-fry until golden brown.

Chicken:
Serve risotto with chicken saltimbocca or air fryer chicken breast.
Pork: Serve risotto with stuffed pork tenderloin or air fryer pork chops.
Salad: Serve risotto with shaved Brussels sprouts salad or Italian chopped salad.
Vegetables: Serve risotto with roasted green beans, sautéed spinach, or air fryer asparagus.

Grate Your Own Cheese:

Store-bought Parmesan won’t melt smoothly into your risotto like freshly grated cheese.
Use High-Quality Broth: Use a good quality broth for the best flavor.
Don’t Panic If There’s a Lot of Liquid in the Pot: The risotto will thicken as it cools.