If you have a multi-pot, risotto is a pretty terrific, really easy, and pretty fast dinner option for most any day.
I had some leftover marinated pork ends, stock, and shredded cheese that I turned into this tasty plate of creamy goodness in about an hour, and next to none of that time involved standing over a pot and stirring to ensure that the whole thing comes out.
Having a multi-pot also makes this a one pan process.
•Leftover cooked pork, cubed
•2 tbsp butter
•2 cups diced sweet onion
•2 cloves garlic, minced
•Minced fresh parsley
•2 tbsp Sherry Peppers Sauce*
•Pork stock (to measure two cups)
•1 cup Arborio rice
•1/2 cup Riesling
•1/4 tsp black pepper
•1/4 tsp Seasoned Salt
•1/4 cup grated smoked Swiss cheese
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: no leftover pork or pork stock? feel free to use ham or beef or chicken, and whichever stock you have on hand. Same goes for the cheese; just use your fave.
Melt the butter in you multi-pot on the Brown setting, then add your pork, and the onion and cook until the onion is tender and the pork a bit crispity.
Stir in the garlic and parsley and continue to cook for about another minute, just until the garlic is nicely aromatic.
Stir in the rice, making sure that it is evenly blended and scraping up any browned bits from the bottom of the pan.
Turn the multi-pot of and stir in the Sherry Peppers, stock, the wine, and the seasonings.
Lock the lid in place and select Risotto.
Once the cycle ends, allow to rest for five minutes before carefully releasing the pressure.
Stir in the cheese, replace the cover, and allow to rest until the cheese is melted and all is creamy goodness.
Check to see if you need additrional seasonings (you really shouldn’t, but…). Serve immediately.
Note: there have been times that I have needed to run my multi-pot through the Risotto cycle twice before I get to the adding cheese point.