From an article in the Omaha World Herald. No-stir risotto isn't normally how one makes risotto. However, I tried the lemon variation (without the peas, which I didn't have) which I used as a bed for some mildy blackened cajun catfish. It was absolutely delicious and I could easily have eaten it standalone. The only downside is that it used the zest from two lemons, but not the juice, so I foresee a future where I'm going to have a refrigerator full of lemons without their zest. .
Ingredients
¼ cup (½ stick) salted butter
2 cups arborio rice
4 cups reduced-salt chicken broth
Instructions
1. Press “sauté” and use the “sauté” or “adjust” button to select the middle temperature (“normal”). Place the butter in the inner pot, wait about 1 minute for it to melt, then add the rice. Cook with the lid off, stirring occasionally, until the grains of rice are opaque and well coated in butter, about 4 minutes.
2. Add the chicken broth and stir to combine with the risotto, scraping the pot so that no risotto sticks to the bottom. Close and lock the lid. Set the valve to “sealing.” Press “cancel,” then press “manual” or “pressure cook” and use the “pressure” or “pressure level” button to select high pressure. Use the minus or plus button to set the time to 7 minutes.
3. When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.
4. Press “cancel” and remove the lid. Stir the risotto thoroughly and serve hot.
Risotto with Lemon and Peas
Add the finely grated zest of 2 small lemons to the melted butter in step 1, before adding the rice. After removing the lid, stir in 1 cup frozen peas and stir frequently until the peas are warmed through, about 2 minutes.
Mushroom Risotto
Start by pressing “sauté” and using the “adjust” button to select the middle temperature (“normal”). Place 2 tablespoons of unsalted butter in the inner pot, wait about 1 minute for the butter to melt, then add 8 ounces sliced white mushrooms. Cook, stirring frequently, until the mushrooms are softened, about 10 minutes. Transfer the mushrooms to a bowl, and set them aside at room temperature.
Wearing oven mitts, remove the inner pot (be careful — it’s hot!), and pour any cooking liquid into a large measuring cup. Add enough chicken broth to the cooking liquid to equal 4 cups, and set it aside. (If your measuring cup has just a 2-cup capacity, add enough broth to the cooking liquid to equal 2 cups, pour that into a large bowl, and then measure another 2 cups broth into the bowl — you want a total of 4 cups liquid.)
Return the inner pot to the appliance, and proceed with the Master Method from step 1. In step 2, replace the chicken broth with the reserved cooking liquid mixture. After removing the lid in step 4, add the reserved mushrooms and stir frequently until they are warmed through, about 1 minute. Add finely chopped Italian (flat-leaf) parsley leaves just before serving hot.
Roasted Tomato Risotto
In step 1, substitute ¼ cup extra-virgin olive oil for the butter and wait about 15 seconds for the oil to warm before adding the rice. After removing the lid in step 4, add 1 cup drained, diced fire-roasted tomatoes (from one 14½-ounce can) and ¼ cup freshly grated Parmesan cheese and stir thoroughly until the tomatoes are warmed through, about 1 minute. Add thinly sliced ribbons of fresh basil just before serving hot.