Risotto

This is a staple in our house which helps us to use up all of the vegetable stock we make. My former roommate Akhil taught me how to make this along with the two very important rules to follow: never stop stirring, and always have a drink in your hand. Since you will be standing in one spot and stirring for ~40 minutes, it’s a great way to pass the time. Unsalted stock is important here as the meat, mushrooms, and cheese will already be salted. Serves 4.

Ingredients

  • 1 stick unsalted butter

  • 1 1/2 cups arborio rice

  • 1 bottle white wine

  • 4 ounces portabella mushroom

  • 1 large shallot

  • 4 ounces parmigiano reggiano

  • 2-4 quarts unsalted vegetable stock

  • (Optional) Parsley

  • (Optional) Meat of choice

Directions

  • Set aside on cup of wine for cooking. Poor yourself a glass. Top off frequently.

  • If you are cooking this by yourself, prepare the vegetables, meat, and cheese before starting the rice. If cooking with someone, these steps can be done in parallel.

  • Dice the shallot and set aside.

  • Cut mushrooms down to desireable size, then cook over medium heat in oil with a generous pinch of salt until browned.

  • Shread the parmasean and put back into the frigde.

  • Cook and cut any meat you want to add. Set aside.

  • To cook the rice, set the Instant Pot to Sautee on high heat and place half of the butter in to melt. Put the remaining half back in the fridge. Start a timer for 45 minutes.

  • Put your stock in a pot and bring to a boil, then reduce to a simmer. You can start with 2 quarts and add more if the as the pot gets low.

  • Once the butter has melted, but before it has browned, add your arborio rice to the butter and cook with occasional stirring for three minutes.

  • Once lightly toasted, add the wine. From this point forward, the risotto should be stirred constantly until completed.

  • While stirring, add a cup of stock to the rice any time you can see the bottom of the pot. This will take approximitely the amount of time left on the timer, but can be stopped early if you are satisfied with the texture of the risottot.

  • Remove the instant pot bowl from the machine, add the remaining half stick of butter and a majority of the shredded parmasean cheese. Stir vigorously until uniform.

  • Add in the raw shallots, mushrooms, and meat and stir. Let meld for a few minutes before stirring again.

  • Taste and add salt as desired.

  • Serve with remaining parmasean and parsley if desired.