Instant Pot Risotto a la Carbonara
Published by Page Street Publishing Co.
Risotto is a classic Italian dish that requires time, patience and a great deal of attention. I absolutely adore it but rarely make it, because I do not have the time to give it the attention the traditional way requires. But with an Instant Pot or other multifunction cooker, you can enjoy the creamiest risotto any night of the week. This risotto is inspired by the rich and creamy pasta favorite, carbonara. If you like creamy, salty and cheesy comfort food, you will love this risotto.
- 3 1/2 cups (840 ml) chicken stock
- 8 ounces (225 g) diced pancetta
- 1/2 small onion
- 3 cloves garlic, minced
- 1 1/2 cup (300 g) uncooked Arborio rice (seen note)
- 1/2 cup (120 ml) white wine
- 1/2 cup (50 g) shredded Parmesan cheese, plus more for sprinkling
- 2 tablespoons (28 g) salted butter
- 4 large egg yolks
- minced fresh parsley, for garnish
In a medium saucepan over medium-high heat, bring the chicken stock to a simmer.
Set an Instant Pot to sauté and add the diced pancetta. Cook the pancetta, stirring occasionally, until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate.
Add the onion and garlic to the rendered fat and cook for 1 minute, or until fragrant. Add the rice to the pot and stir until well combined, toasting the rice for 2 to 3 minutes.
Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock and stir until well combined. Cook at high pressure for 5 minutes. Once done, quick release the pressure.
Remove the cover and stir in the Parmesan, butter and pancetta until smooth and creamy. Quickly stir in the egg yolks, one at time, and season with salt to taste. Serve immediately, sprinkled with Parmesan and garnished with minced fresh parsley.
Note: Do not replace Arborio rice with long-grain rice as it does not have the starch content of Arborio. The starch that is released by Arborio rice is essential to accomplish the desired creamy consistency of risotto.
Reprinted with permission from Weeknight Gourmet Dinners by Meseidy Rivera, Page Street Publishing Co. 2020