Cooking Lesson #26— Instant Pot Italian Shrimp Risotto

Instant Pot Italian Shrimp Risotto

Come stai? How you doin’? Aren’t you thoroughly impressed with my mastery of the I-talian language? Well fortunately, I cook Italian better than I speak the language. Italian food is more than just a bowl of meatballs and spaghetti.
 
Risotto is like a blank canvas—you can do just about everything with it—flavors, add-ins and textures. This recipe, Instant Pot Italian Risotto, is one of my favorites. For this version I used medium sized peeled and deveined frozen shrimp.

I like to use frozen shrimp that has been left out on the counter for 30 minutes or so to slack out a little before adding them into the cooked risotto at the very end. See the directions later in this recipe.
 
Let me explain the less-than-perfect photo image. I forgot to take the picture when it was originally plated up. So, what you’re seeing is a bowl that has been already been half devoured. Sorry about that… it looked so good I just couldn’t wait.
 
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield:  4 servings
 
Ingredients
4 cups low-sodium chicken or vegetable stock
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 large shallot, finely chopped
2 cups arborio rice
1/2 cup white wine (cheap white wine works well)
1/2 cup finely grated Parmesan cheese
1/2 cup finely grated fontina cheese
1/2 cup shredded mozzarella
1-1/2 cups medium-sized peeled/deveined frozen shrimp (slacked out for 30 minutes).
 
Directions

1. Heat the broth in the microwave until it is hot. This is to avoid pouring it into the Instant Pot when it is cold.
2. While the broth is warming, chop the shallot and grate the cheeses (so they are ready when needed).
3. Set the Instant Pot to SAUTÉ and melt 1 tablespoon of the butter and add the olive oil. Add the chopped shallot and sweat it until fragrant and beginning to soften, about 4 MINUTES.
4. Add the rice to the pressure cooker and stir until every grain is coated with the butter and oil. Continue stirring the rice until the edges have turned translucent but the center is still opaque and starts to lightly, about 5 MINUTES.
5. Turn OFF the SAUTÉ function and add the white wine, scraping to remove any bits and stuck rice. Continue to stir until most of the wine has evaporated, about 4 MINUTES.
6. Add the heated broth, secure the lid, and set the cooker to MANUAL, HIGH, and dial down the time to 6 MINUTES. The pot should take about 4 MINUTES to come to pressure.
7. Immediately release the pressure using a QUICK RELEASE. Carefully remove the lid and, using oven mitts, remove the insert from the cooker to prevent overcooking.
8. Add the shrimp, 1 tablespoon of butter and the cheeses quickly, stirring to combine and taste. Add salt and pepper, as desired.
9. Serve the risotto immediately.

ChefSecret:  The longer the finished risotto stands, the more the starches and cheeses will set, and you'll lose the creamy silkiness.
#Risotto #Shrimp #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #InstantPot #ComfortFoods

---