A super speedy and filling risotto made in just 5 minutes of pressure cooking in the Instant Pot! Don't forget to check out the video of the recipe :D
- 1 rib of celery
- 1 skinny leek, chopped and washed well
- 2 cloves of garlic, peeled
- 100-125 g chopped pancetta
- 200 g chestnut mushrooms, sliced
- 150 g risotto rice (arborio)
- 1 tsp dried sage
- 60 ml Marsala wine (or extra stock)
- 1-2 cooked chicken thighs, shredded (or use a small breast if preferred)
- 400 ml stock
- Cracked black pepper
- 1-2 tsp soft butter
- 2-4 tbsp grated Parmesan cheese
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Start by throwing the cleaned celery, leek and garlic into the food processor and blitz to a fine confetti. Pop to one side.
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Put the Instant Pot on Sauté and allow to warm up. Add the pancetta and cook until the fat has rendered out. If there is lots of fat, discard some (or strain and save in the fridge for cooking roast potatoes with). If it catches, use a little splash of the stock to deglaze but don't worry too much about it at this stage.
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Add the soffrito and stir really well, cooking for a minute until softened and the liquid has finished deglazing the bottom of the pot from the caramelised pancetta (yum!).
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Add the mushrooms, cook for a minute until softened.
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Add the risotto rice, sage, and Marsala wine and stir for a couple of minutes until the rice is thoroughly coated and starting to turn glossy. This is important to ensure the rice cooks well.
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Add in the shredded chicken and 300ml of the stock (reserve the rest to finish with if you like it looser). Stir well, scrape down the sides and put the lid on. Set to Manual High for 5 minutes* and when finished, allow a minute before releasing the pressure to let the rice settle down before opening.
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Stir well, add stock if liked and then the butter and as much Parmesan as you like. Taste and season with salt and pepper if needed. Serve immediately!
- Arborio rice is cooked at 5 minutes but I find carnaroli needs 7 minutes to cook thoroughly, so increase cooking time accordingly depending on which sort you have.
- I love Kallo stock cubes and use their mushroom stock cubes here - you can use fresh stock if you have it.
- This is a very adaptable recipe - if you keep the rice and stock amounts, and cooking times constant, you can add more or less of the chicken, pancetta and vegetables depending on what you have in.