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Instant Pot Rosé Risotto
extra virgin olive oil
dry Rosé wine
grated Parmesan cheese
salt and pepper to taste
thyme leaves or edible flowers for garnish
Add the olive oil to your Instant Pot and press the saute button,. Saute the shallot and garlic for a few minutes. Add the rice and stir for another minute.
Add the wine and stir to combine. Close and lock the lid, and set the steam release handle to 'sealing'. Select 'Pressure Cook' (or 'manual') and cook on high for 6 minutes.
When the risotto is cooked, use the quick release method to depressurize the pot. Once the pressure has released, open the lid and stir in the cheese. Season with salt and pepper to taste.
Serve with a scattering of fresh thyme, and more grated cheese, if desired.
https://theviewfromgreatisland.com/instant-pot-rose-risotto-recipe/ February 11, 2018