A great overall risotto recipe whether using a pressure cooker or not

Course: Main Course

Cuisine: Italian

Servings: 6 Servings

Author: Tony Bailey

  • 1/4 Pound Thick Slided Pancetta or bacon
  • 1 Tablespoon Olve Oil
  • 1 Medium White Onion
  • 2 Cloves Garlic
  • 1/2 Cup White Wine
  • 1 Cup Arborio Rice
  • 2 1/4 Cups Chicken Stock
  • 1/4 Cup Green Peas
  • 1/2 Cup Kale cooked
  • Optional Grated Parmesan
  1. Add the olive oil to the pressure cooker over medium heat and wait until it begins to shimmer.
  2. Carefully add the pancetta and cook for about 6 minutes, remove to a plate and cut into small pieces. Try not to eat all of it before the rice is done.
  3. Add the onion & garlic and gently scrape up the pancetta fond in the bottom of the pan. Cook for about 5 minutes.
  4. Add the arborio rice and stir well to mix with the onion and garlic. Cook for 3 to 5 minutes until the grain starts to give off a nutty aroma
  5. Slowly pour in the white wine. It should reduce and be absorbed into the rice after a few minutes of stirring.  This should also help release any other fond in the bottom of your pan.
  6. Slowly pour in the stock, seal your pressure cooker and cook for 7 minutes when pressure has been reached
  7. Alternate: If you aren’t using a pressure cooker, you’ll need 4 cups of heated stock and will slowly pour in about 1/2 cup at a time and stir until it is absorbed)
  8. Use your cooker’s quick-release method to carefully remove the lid and return the pot to the stove
  9. Keep the pot over medium low heat and stir in the pancetta, peas and kale. Adjust the consistency by adding more stock or allowing any excess to reduce