Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups chicken stock
  • 8 oz diced Pancetta
  • 1/2 small onion
  • 3 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 1/2 cup Parmesan plus extra for garnishing
  • 2 tbsp salted butter
  • 4 egg yolks
  • salt to taste
  • fresh parsley

Instruction

  • In a pan warm the chicken stock.
  • Set your Instant Pot to saute and when warm add the diced Pancetta.
  • Cook until crispy and then transfer to a papper towel.
  • Add the diced onion and garlic to the pot and stir well untilm onions are soft.
  • Add the rice and stir, cooking for 3-4 minutes.
  • Add the white wine and deglaze the bottom of the Instant Pot.
  • Pour in the warm stock and cook on high pressure for 5 minutes, afterwards do a quick steam release.
  • Add the Pancetta, butter and Parmesan to the cooked rice and stir.
  • Add the egg yolks and quickly stir. Taste and season with salt.
  • Serve at once with extra Parmesan and chopped parsley on top.