INSTANT POT SALMON RISOTTO | Italian Creamy Rice

In this short video I show you how to make a classic Italian creamy rice dish called Risotto in the Instant Pot. This delicious rice can be eaten alone or alongside your favorite main dish. I’ll be adding wild caught sockeye salmon to the recipe. The best rice I’ve ever eaten!

List:
1 tablespoon olive oil
1 large sweet onion, diced
2 cloves garlic, minced
1 cup arborio rice, do not rinse first NOTE: YOU MUST USE ARBORIO RICE
½ cup dry white wine, optional. If you don’t drink alcohol, substitute with chicken broth.
2 cups salted chicken broth, slightly warmed
1 sprig fresh thyme
2 tablespoons salted butter
2-4 oz (1 to 2 cups) hard block parmesan cheese, finely grated (Use fresh not from a container or bag)
1/2 tsp. lemon juice
Cracked black pepper, to taste
Kosher salt, to taste
1-2 salmon filets (wild caught, skin on, 1 – 1 1/2 inch thick)
1/2 tsp. dried dill weed
1 tsp. Tony Chachere’s Creole seasoning
Salt and pepper to taste

Directions:
Press the saute button and let the inner pot to heat up. Add the olive oil, heat it until it shimmers, then add the onion with a pinch of kosher salt. Saute the onions, stirring occasionally, until soft, 4-5 minutes. Add garlic and cook 1 minute more.
Add the arborio rice and toss to coat in the fat with the onions. Saute the rice 2 minutes , or until very fragrant and chalky white in appearance.
OPTIONAL: Add the white wine, if using, to deglaze the pot; other wise use chicken broth. Scrape up any of the browned bits from the bottom of the pot with a wooden spoon and continue to saute until the wine/broth has been absorbed, about 4 minutes.
Press the Cancel button.
Warm the broth in the microwave for 1-2 minutes then add the broth to the pot and stir to combine, then top with fresh thyme. If you don’t have fresh thyme, use 1/2 tsp. dried thyme. Typically you wouldn’t want to add warm or hot liquid to the pot as it might alter the cooking time, but for this recipe it helps activate the starch in the rice which is important for creaminess of the dish.
Brush a little oil on the the salmon and season with Tony Chachere’s Creole seasoning.
Brush on some oil on the trivet and place the salmon on the trivet and place in the pot.
Secure the lid and ensure the pressure valve is set to the seal position. Press the pressure cook/manual button and adjust to high pressure, and set the timer for 4 minutes. Once the cook time is up, let the pot naturally release pressure for 1-2 minutes then do a quick release the remaining pressure by moving the pressure valve/switch to the vent position and wait for the lid pin to drop.
Remove the lid from the pot then remove the salmon and warp in foil to keep warm.
Remove the thyme stems with tongs, shaking off the leaves into the rice.
Add the butter and stir to combine.
Add the cheese in thirds, stirring between to combine. Continue to stir until creamy.
Add lemon juice and stir.
Plate the rice and top with the salmon.
Garnish with more thyme leaves.
Serve and enjoy!

Special Notes
Arborio rice is a must for risotto.
Don’t rinse the rice. Unlike other rice preparation in the instant pot (or elsewhere) you need the starchy residue from the rice to achieve the right consistency.
Allow the wine, if using, to fully absorb.

#instantpotrisotto#easyrisottorecipe#richardinthekitchen

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