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Saute Onions & Garlic: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT”. Ensure the Instant Pot is as hot as it can be in order to induce a maillard reaction. Add 1 tbsp (14g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Saute diced onions and shallot (optional) for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.
Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot (see photo).Add 2 tbsp (28g) unsalted butter to the empty side of Instant Pot. Pour 2 cups (400g) arborio rice in Instant Pot - ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice in Instant Pot for 2 - 3 minutes to give the dish a really nice nutty flavor. *Pro Tip: We don't want to brown the rice. Ensure the arborio rice’s edges become translucent, while the center remains white.
Add Wine to Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.
Pressure Cook Risotto: Add 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock in Instant Pot. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes + Quick Release. Open the lid carefully. Optional Fancy Step - Warm Plates: Warm serving plates in the oven (200°F toaster oven) to ensure the best risotto consistency when served.
Add Green Peas & Cheese: The risotto will look soupy at first. Add ½ cup - 1 cup (85g - 170g) green peas to the risotto. Stir to combine and form a creamy smooth consistency. *Pro Tip: If the risotto is too runny, simply stir and cook for another few minutes over medium heat (Instant Pot: press "Sauté" button). Add 42g freshly grated Parmesan cheese. Mix well to melt the cheese. When the risotto reaches your desired consistency, taste and season with kosher salt & black pepper (we used 2 pinches of salt for seasoning).
Serve Risotto: Add risotto to a warmed plate. Garnish with shredded prosciutto, grated Parmesan cheese, and finely chopped chives. For the best tasting experience, serve risotto immediately. Enjoy!~