One of my favorite presents last year was one I didn’t even know I wanted; a “multi pot” combination pressure cooker, slow cooker, rice cooker, and, the real reason my husband bought it for me, risotto maker.
And, let me tell you, it makes a fine risotto.
And whole chicken. And stock. And a bunch of other fine and tasty things, but really, come for the chicken and stock, but stay for the risotto. It is simple, there’s little to no fussy stirring, and it is delicious.
•1 tbsp butter
•1 tbsp olive oil
•1/2 cup diced sweet onion
•1-1/2 cup arborio rice
•1/2 cup white wine
•1 tbsp Sherry Peppers Sauce*
•1/2 tsp Dijon mustard
•4 cups chicken stock
•1 cup grated Cheddar cheese
•Chopped fresh parsley
•Chopped fresh chives
•1/4 tsp Seasoned Salt
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your favorite hot sauce, to taste
*No Sherry Peppers Sauce? No problem! I love it, and add it to just about every savory dish I make, but you can easily get by without it; or mebbe just add one tablespoon of good sherry.
Set your multi pot to “sauté” and add the butter and olive oil.
Once the butter has melted, add the onion and the rice and sauté for ten minutes.
Turn the pot off and stir in the Sherry Peppers, Dijon mustard, wine, chicken stock, seasoned salt, and Cajun Power Sauce.
Lock the lid into place and select either “High” pressure or the “Risotto” setting.
Note: for this recipe, I had to cycle the pot twice, for a total of 14 minutes, which is why I am offering the “high” pressure option.
If using the “High” setting, set the pot for 14 minutes; if using “Risotto” just let it go for the full cycle.
Once the cycle has completed, release the pressure, but leave the lid on and allow the rice to rest for five minutes.
Open the lid and stir in the cheese, chives, and parsley until the cheese has melted and your risotto is all cheesy creamy goodness.
Give it a taste, then add black pepper and, if you think it needs it, additional salt.