Pressure Cooker Risotto

Ingredients

2 Tbsp. Olive Oil

2 Tbsp. Butter

1 C. Finely chopped onion

2 Cloves Garlic, minced (I use the jarred garlic)

4 C. Arborio Rice

Juice of 1 Lemon (~1/4 c.) & enough Water to make 1 c. of liquid total

1 tsp. Kosher Salt (less if you're using table salt)

8 C. Chicken Broth

1/2 - 2 c. Water (may be needed for after cooking, but usually I don't have to use this)

Romano Cheese

Cooking Instructions

1. Heat Oil & Butter

2. Saute Onion (2-3 min) until translucent

3. Add the Rice and Saute for another 3-5 minutes - until opaque (I usually saute for 5 full minutes with that amount of rice)

4. Add salt and lemon juice/water mixture.

5. Stir & cook until liquid is absorbed

6. Add 8 c. chicken broth & stir

7. Set Pressure Cooker on High Pressure for 6 minutes.

8. Quick Release method

9. Set Pressure Cooker to Simmer

10. Stir rice and simmer until liquid is absorbed

11. If you want to add more liquid do it now and start with 1/2c. and simmer til absorbed. Keep adding liquid until you get the consistency you desire. (I typically do not have to do this step.)

11. Serve with Romano Cheese

We set out mix-ins. Ours are lemon wedges, cooked cubed chicken, sugar plum tomato halves and romano cheese. Broccoli, asparagus, carrots and peas would all be great mix-ins as well.

Serves 8 as small main course.