Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of radicchio risotto with an Instant Pot

Instant Pot Radicchio Risotto (Risotto al Radicchio)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 30 minutes
  • Yield: 6 cups of risotto 1x
  • Diet: Vegetarian

Description

Instant Pot Radicchio Risotto (Risotto al Radicchio). Pressure cookers make great risotto quickly, without all the stirring. This recipe is a red risotto with the bitter bite of radicchio to balance the sweet butter and cheese.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • ½ teaspoon fine sea salt
  • 1 small head red radicchio (about 8 ounces), cored and sliced thin
  • 2 cups Arborio rice (Or Carnaroli or Vialone Nano rice)
  • ½ cup red wine (or extra broth)
  • 4 cups homemade vegetable broth or chicken broth (or store-bought low-sodium broth)
  • ½ teaspoon fine sea salt (skip if using store-bought broth)
  • 2 tablespoons butter
  • 1 cup (4 ounces) grated parmesan cheese
  • One leaf of radicchio, minced for garnish (optional)

Instructions

    1. Sauté the onion, garlic, and radicchio: Heat 2 tablespoons of olive oil in an Instant Pot using sauté mode adjusted to high until the oil starts to shimmer (Medium-high heat in a stovetop pressure cooker). Add the onion and garlic, sprinkle with ½ teaspoon of salt, and sauté until the onion softens, about 3 minutes. Stir in the sliced radicchio and sauté until it starts to wilt, about 2 minutes.

    1. Add the rice, wine, and broth: Stir in the rice, coating it with the oil. Add the wine and scrape the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of onion. Bring the wine to a boil, pour in the broth, stir in the ½ teaspoon salt (if using homemade broth), and lock the lid.

    1. Pressure Cook the risotto for 5 minutes with a Quick Release: Cook at high pressure for 5 minutes in an Instant Pot, electric pressure cooker, or stovetop pressure cooker. (Use Manual Mode or Pressure Cook for an Instant Pot). Quick release the pressure, then carefully remove the lid, tilting it away from you to avoid the scalding hot steam.

    1. Stir in butter and cheese, and serve: Stir the 2 tablespoons of butter into the rice until it melts, then stir in the grated cheese. Serve, sprinkling with a bit of extra grated cheese and minced radicchio. Enjoy!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Italian

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!