Life Journal

Chicken and Pancetta Risotto

Chicken and Pancetta Risotto

Instant Pot Chicken and Pancetta Risotto

Risotto tips:
Ratio is 1 rice:2 broth, i.e. 1 cup of rice, 1.5 cups of stock, 0.5 cup of wine…

Rice should be sauted until it goes translucent then white again. Use white wine to deglaze first, then add the broth.

Cook the risotto on Manual High Pressure for half the time stated in the package for hob cooking.

Ingredients
1 chopped onion
2 chopped garlic gloves
100g butter
1 table spoon olive oil
salt and pepper to taste
1 table spoon fresh thyme
50g diced pancetta
300g diced chicken
300g Arborio rice
100ml white wine
500ml chicken stock
4 table spoons grated parmesan cheese
grated zest of 1 lemon
basil leaves

Preparation
Set the IP to saute and add the oil and 30g of butter, once the butter melts add the onion, garlic, pancetta and chicken and saute for about two minutes.
Stir in the rice, salt, pepper and thyme and saute until rice goes from translucent to white again (or until you get bored). About 4-5 minutes. Do do stir!
Deglaze with the white wine, then pour stock and stir well.
Cook on Manual, High pressure for 9 minutes.
QPR, open lid, turn IP off and give a good stir, adding the parmesan and remaining butter.
Leave to stand for three minutes, stir again before serving.
Serve with extra parmesan, moar pepper, lemon zest and basil leaves.

Original recipe can be found here

Lots of risotto recipes here.

Here’s a version with chorizo/tomato Madeira wine and no butter instead.

Chorizo & Potato risotto
Ingredients
100g butter
1 table spoon olive oil
salt and pepper to taste
1 spicy chorizo ring, sliced about 3mm thick
4 medium potatos, each potato sliced in 6 chunks
1 chopped onion
300g Arborio rice
100ml white wine
500ml chicken stock (I use knorr cubes x 2)
3/4 spring onions, finely chopped
4 table spoons grated parmesan cheese

Preparation
Set the IP to saute and add the oil and butter.
Saute chorizo and let it start to melt.
Add the onion once the chorizo has leached out some juices and saute for a couple of minutes.
Add wine and deglaze
Add the rice, salt and pepper and give a good stir, saute for 4 to 5 minutes.
Add potato cubes and stock.
Lid on and manual for 8 mins, quick release, turn IP off.
Open lid and give a good stir, adding the parmesan and spring onions.

(I had some leek in the fridge so I added that to this one same time as the potatoes and I also had basil, which I cut and sprinkled in at the end)
Just before putting the lid on
After

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