Usually risotto is a dish that requires a lot of attention and time to make. This one doesn’t. Cheating with a pressure cooker is amazing. Just be sure to measure and prepare all of your ingredients before beginning. If you’d like to double the recipe, I can confirm that yes, it does fit in a 6 qt IP.
4 Tbsp butter, divided into half
1 Onion, finely chopped
2 Cloves of Garlic, minced
2 Tbsp dry white wine, can also use cooking sherry in a pinch
2 Tbsp lemon juice
1 1/2 c. Arborio rice
4 c. chicken broth, with 1 cup reserved
1 lb. raw shrimp, peeled and deveined. I like to chop them in half as well
3/4 c. Parmesan cheese, shredded
1 tsp grated lemon zest
2 tsp dried tarragon
1-2 tsp dried parsley
(or substitute 1/4 c fresh herbs)
Get out your 6 quart pressure cooker and make sure it’s clean and the rubber seal is in good repair.
Add 2 Tbsp of butter to IP.
Press the Saute button and melt the butter.
When butter is mostly melted, add diced onion.
Stir and sweat for a minute or two.
Add minced garlic.
Continue cooking for another 2 minutes. Don’t let the mixture brown.
Add rice to the IP, stirring constantly for 1 minute. Again, don’t let the mixture brown.
Add wine and lemon juice to IP to deglaze, cooking until the liquid is just evaporated.
Turn off IP.
Add 3 cups of chicken broth to IP.
Stir and season with salt and pepper to taste.
Place lid on IP.
Using the Pressure Cooker function, set IP to high for 8 minutes. Press start.
Let the IP do it’s magic. When the beeper tells you it’s done, turn off the IP. Flip the steam vent to instantly release the pressure.
When the IP has vented fully, remove the lid.
Add shrimp and remaining chicken broth, stirring the rice mixture until the shrimp turn opaque.
Add cheese and 2 Tbsp butter. Stir until creamy.
Add herbs and lemon zest, stir.
Serve immediately. Garnish with extra cheese or herbs if you prefer.