Ingredients
The following ingredients have 4 Servings
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 Tbs. fresh thyme leaves
- 1 1/2 cups (11 oz./345 g) Arborio rice
- 2/3 cup (5 fl. oz./160 ml) dry white wine
- 4 cups (32 fl. oz./1 l) chicken broth
- 3 oz. (90 g) pancetta, chopped
- 1 lb. (500 g) mixed fresh mushrooms, such as shiitake, cremini and gypsy, thinly sliced
- 1 cup (5 oz./155 g) frozen peas, thawed
- Kosher salt and freshly ground pepper
- 1/4 cup (1 oz./30 g) shaved Parmesan cheese, plus more for garnish
- Pea shoots for garnish
Instruction
- In an Instant Pot set to “sauté,” melt the butter. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until it looks slightly translucent and has a nutty aroma, about 3 minutes. Pour in the wine and stir until the wine is reduced by half, about 2 minutes. Add the broth.
- Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes.
- While the rice cooks, in a large sauté pan over medium heat, cook the pancetta, stirring often, until the fat starts to render, about 3 minutes. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Stir in the peas and cook until heated through, about 1 minute more. Season with salt and pepper.
- When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and stir in the pancetta-mushroom mixture. Add the Parmesan, stir to combine and season with salt and pepper.
- Spoon the risotto onto individual plates or into shallow bowls, garnish with the pea shoots and more Parmesan, and serve immediately. Serves 4.
- Adapted from Williams Sonoma <i>The Instant Pot Cookbook</i> (Weldon Owen, 2017)
