Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!
- 4 oz diced Pancetta
- 16 oz wild mushrooms, chopped
- 2 cloves garlic minced
- 3 1/2 c chicken stock
- 1 1/2 c arborio rice
- 1 tsp salt
- 1/4 c white wine
- 8 oz spinach
- 1 tbsp lemon juice
- Grated Parmesan cheese
Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.
Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.
Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.