Scroll down for the pictorial step-by-step (below the recipe)!
Pressure Cooker Lemon and Ginger Risotto
An Asian spin on an Italian classic!
- 1 tablespoon olive oil
- 1 medium vidalia onion (or sweet onion), diced (about 1 1/2 cups)
- 1 tablespoon plus 2 teaspoons grated ginger
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (I recommend chardonnay)
- 2.5 cups vegetable stock
- 2 tablespoons unsalted butter or margarine
- 1/2 cup freshly grated Parmesan cheese
- juice of one lemon
- 1-2 tablespoons fresh flat-leaf Italian parsley, minced
- Salt and freshly cracked pepper to taste
- To prepare, dice onion and grate ginger.
- In your preheated Instant Pot (set to Saute on Normal), add olive oil.
- Add onions and ginger, and sauté until translucent (a good dash of salt will help the onions cook faster).
- Add rice and stir until the rice is lightly toasted (the rice will begin to appear translucent).
- Add the wine and deglaze any bits of onion, ginger, or rice stuck to the bottom of the Inner Pot.
- Add broth, stir, and immediately close the lid. Make sure the pressure valve is in the sealing position.
- Cancel the sauté setting, and set the Instant Pot to Manual (high pressure) for 6 minutes. When the time is up, Quick Release the pressure (which will take about 2 minutes).
- Stir and judge how wet the rice is. It should be a little soupy.
- Roll your lemon on the counter to break up some of the juices, cut in half, and squeeze the juice directly over the rice (squeeze over a small sieve to catch the seeds).
- Fold in parmesan, butter, and most of the parsley.
- Serve! Garnish with remaining parsley and add salt and pepper as needed.
This risotto recipe is part 1/? of my “Discovering Food In My Pantry” series. Today’s ingredient? Arborio rice. I’d not like to admit how long this rice may have been in my pantry. All I know is the last time I cooked with it, my friend P. came to visit, and I was still writing my dissertation. The weekend that he came to visit, we made a stovetop version of this recipe, so when I rediscovered this canister of rice, I immediately thought to see if I could convert the recipe to be made in my Instant Pot pressure cooker. The original recipe for this risotto belongs to Anna Getty. The two major changes, ingredients-wise? Converting it to be vegetarian friendly and, of course, adding lemon juice.
I am happy to say that I was successful in converting Anna’s recipe to be made in a pressure cooker, thanks in part to hip pressure cooking‘s step-by-step “how-to” on making risotto (the secret is 2 parts liquid to 1 part rice) in a pressure cooker. The best part about making risotto in a pressure cooker? Not spending 30-40 minutes over a pot stirring. While many find this process to be meditative, I simply don’t have the patience. This recipe could easily be made in a stovetop pressure cooker (just sauté everything directly in the pot and cook the rice for 7 minutes (instead of 6) once high pressure has been reached. For other electric pressure cookers, you may have to saute in a separate stovetop pan first.
I hadn’t been to the grocery store in a few days, so I had to stop by Kroger and pick up most of the other ingredients. You have quite a bit of leeway here when choosing ingredients. For non-vegetarians, chicken stock is an excellent choice (I wouldn’t go with anything heavier than that). For those avoiding alcohol, you can leave out the wine in the recipe (just increase the broth to 3 cups). I would discourage using a non-alcoholic white wine, as they tend to be very sweet. A sweet white wine would throw off the flavor of this dish significantly. The wine I chose was a 2012 Seven Daughters Chardonnay. It paired perfectly with this recipe, both as a cooking wine and as a sipping wine.
At this point, I had to do a few things. First, I did some math. Not my strong suit. To convert this recipe from a stovetop risotto required some drastic changes in liquid proportions. The original recipe called for 8 parts liquid to 1.5 parts rice. To make this in the pressure cooker, however, I had to reduce is to 2 parts liquid to 1 part rice. Cross-multiplication and solving for for X got me there. This was a successful ratio both flavor-wise and cooking-wise. As you’ll see in lower pictures, the risotto came out the right consistency after six minutes of cooking under high pressure.
Next came prepping the onion and the ginger. My shredder was in the dishwasher, so I ended up mincing the ginger. Either method would be fine for this recipe. A helpful tip that I learned from M. (my brother’s girlfriend) is to keep peeled ginger in the freezer and then just shred as needed – no waste!
From here, the recipe goes together pretty quickly. While you’re chopping up the last of the ingredients, preheat the Instant Pot on Sauté (set to Normal). Add oil and when oil is ready, add the onions and ginger. The Normal setting is a bit hot, so make sure you’re stirring often enough to keep the onions from burning or sticking. Once they begin to become translucent, add a small amount of salt (not necessary if you’re on a low salt diet) to help the onion juices release. Once the onions are fully translucent (about five minutes), add the rice and sauté until the rice begins to deepen in color and appear translucent.
Now comes the liquid. First, add the wine and stir thoroughly. The wine will bubble from the heat of the pan. Use this opportunity to deglaze the bottom of the pot for any bits of rice, ginger, or onion that might be stuck. Then, pour in stock, stir thoroughly, and immediate secure the lid. Cancel the Sauté setting and set your pressure cooker to 6 minutes at high pressure. Make sure your pressure release knob is set to the Sealing Position. Take a sip of wine.
Once the pressure cooker indicates it’s done, Quick Release the pressure (the Instant Pot took about 2 minutes). Your Instant Pot should automatically be set to “Keep Warm” at this point. Use your best judgement. If you think it may burn, you might turn off the pot entirely. Your rice should look something like this:
Home stretch, y’all! Take your lemon and roll it between your counter and your flat hand. This helps break up the juice in the lemon. Then, squeeze the lemon over the pot (squeeze over a fine mesh sieve to keep the seeds from going in). Stir. Gently fold in the parmesan, butter, and most of the parsley. Serve, sprinkling a little bit of the parsley over the top for presentation. Add salt and black pepper as needed.
And now, the moral of this story. I learned a few things putting together this meal. First, I need to learn how to better photograph what I’m doing. I kind of like the idea of photographing all of this with my iPhone SE, which is what I did this time. But I need to work on angles and lighting (which is pretty hard to come by in my small kitchen). To give you a sense of the light and the counter space I am working with:
I do own a pretty amazing Pentax DSLR, which, if this blog really takes off, I’m sure I’ll be needing to use. But for now, I’m going to stick with my iPhone and PS Express.
I also took my brother’s advice and put the recipe first. For many people, that’s the reason they’re here far more than the blog itself. If you want the help, you can read the blog; if not, the recipe is front and center. I know that’s not terribly standard in much of the food blog world, but it’s a decision I’ve made that I think works best for me.
I’d love to hear your feedback and suggestions on this or any other part of the blog! Let’s start a conversation!