Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1/2 medium yellow onion (diced)
  • 1 cup arborio rice
  • 2 bay leaves
  • salt & pepper (to taste)
  • 3 cups chicken stock or vegetable broth (or 2 1/2 cups stock + 1/2 cup white wine)
  • 1/4 cup heavy cream
  • 1/4-1/3 cup grated parmesan cheese (the real stuff please!)

Instruction

  • Set electric pressure cooker to Brown/Saute function.
  • Saute onion in melted butter to brown slightly, about 3 minutes. Add in rice and stir to coat in butter. Add bay leaves, salt, pepper and chicken stock. Stir. Cover with lid and rotate to lock, valve closed. Select "Rice/Risotto" cooking function, 6 minutes of cook time, high pressure and then "start".
  • Once the cooking time has completed, open valve to release pressure entirely. Remove lid. Stir rice for about 60 seconds (will seem a little soupy, but is totally normal!)
  • Stir in heavy cream and parmesan cheese. Let risotto sit 10-12 minutes uncovered to thicken. Serve hot.