Spring Herb Shallot Risotto with Pecorino and Chervil
The Instant Pot is the perfect tool for making risotto, since there’s no need to add liquid by the ladleful and stand over the stove stirring it frequently. Instead, Arborio rice achieves the classic creamy consistency after a short stint in the pressure cooker. Using our exclusive Instant Pot Spring Herb Shallot Risotto, developed by the chefs of the Williams Sonoma Test Kitchen, saves you even more time.
Ingredients:
- 1 jar Instant Pot Spring Herb Shallot Risotto
- 1 Tbs. unsalted butter
- Freshly ground pepper
- 1/2 cup (60 g) grated pecorino romano cheese
- Chervil sprigs for garnish
Directions:
Combine the risotto starter and 3 cups (24 fl. oz./750 ml) water in an Instant Pot and whisk until combined. Lock the lid in place, seal and set to cook at high pressure for 6 minutes. When the pressure cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining steam.
Carefully remove the lid, then stir in the butter until combined. Divide the risotto among 4 warmed bowls. Top each serving with pepper to taste, then sprinkle with the pecorino, dividing it evenly. Garnish with the chervil sprigs and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
Recommended Products:
-
$69.95
-
$44.95
-
$39.95
