Pressure cooker, Side dish, Weeknight dinner
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Instant Pot Risotto with Pork and Cinnamon (Risotto All’Isolana)

A white bowl of risotto with pork and cinnamon, topped by a rosemary sprig and cinnamon stick, with a bag of rice and more rosemary in the background, and a banner with the text Instant Pot Risotto with Pork and Cinnamon
Instant Pot Risotto with Pork and Cinnamon

Here is a recipe from my trip to Italy last year – Instant Pot Risotto with Pork and Cinnamon. We were in the Veneto – the rice basket of La Serenissima, the most serene republic of Venice, back when it ruled the Mediterranean from the 14th to 17th century.

I’m used to vegetable and seafood risotto; I’ve never had one with meat before. It was a revelation. The meat is a seasoning in this dish, not the center – the point is to flavor the rice. The hint of meat, cinnamon, and rosemary make this a filling side dish. I can see how it was the base of the Veronese diet – bulking up the local rice with a hint of meat and a lot of butter and cheese.

No-stir risotto is another of my pressure cooker secret weapons. Back in the day it was a big pressure cooker selling point; every article on pressure cooking had to have an “easy risotto” recipe. Kuhn Rikon even made a 4 quart pressure cooker specifically sold as a “risotto cooker”, where the only difference from their regular model was the shape of the handles.

Don’t discount pressure cooker risotto just because it was trendy in the 1970’s. Give it a try, and you’ll see why everyone was so excited. Pressure cooker risotto is quick and easy.

Instant Pot Risotto with Pork and Cinnamon (Risotto All’Isolana)

Inspired by Risotto All’Isolana from Riseria Ferron.

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A white bowl of risotto with pork and cinnamon, topped by a rosemary sprig and cinnamon stick, with a bag of rice and more rosemary in the background

Instant Pot Risotto with Pork and Cinnamon (Risotto All’Isolana)


  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 cups of risotto 1x

Description

Instant Pot Risotto with Pork and Cinnamon  A filling risotto with ground pork and a hint of cinnamon, made easy by pressure cooking the risotto. No need for constant stirring!


Scale

Ingredients

  • 2 tablespoons butter
  • 1 pound ground pork
  • ½ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper
  • 1 sprig fresh rosemary
  • ¼ cup white wine (optional)
  • 2 cups Carnaroli rice (Or Arborio or Vialone Nano)
  • 4 cups homemade chicken broth (or store-bought low-sodium broth)
  • ½ teaspoon fine sea salt (skip if using store-bought low-sodium broth)
  • 2 tablespoons butter
  • ¼ cup (1 ounce) grated pecorino Romano cheese
  • ¼ teaspoon ground cinnamon

Instructions

  1. Sauté the pork: Heat 2 tablespoons butter in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the butter stops foaming, about 3 minutes. Add the ground pork to the pot, sprinkle with the ½ teaspoon salt and ¼ teaspoon pepper, and add the rosemary sprig. Cook, stirring and breaking up the pork, until it loses its pink color, about 5 minutes. Pour in the white wine, bring to a simmer, and simmer for 1 minute. Scoop out half of the cooked pork with a slotted spoon and save for later. Remove the rosemary sprig and discard.
  2. Add the rice to the pot: Stir the rice into the pressure cooker pot, mixing it with the remaining pork. Pour in the chicken broth, stir in the ½ teaspoon salt, and lock the lid.
  3. Pressure Cook the risotto for 5 minutes with a Quick Pressure Release: Cook at high pressure for 5 minutes in an electric pressure cooker (Manual Mode or Pressure Cook for an Instant Pot) or stovetop pressure cooker. Quick release the pressure. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
  4. Stir in butter, cheese, cinnamon, and the reserved pork: Stir the 2 tablespoons of butter into the rice until it melts, then stir in the grated cheese, cinnamon, and the cooked pork we set aside earlier. Serve, sprinkling with a little extra grated cheese, and enjoy!

Notes

  • If you use store-bought broth, watch out for “regular” chicken broth – it’s loaded with salt. If you can’t find low-sodium chicken broth, use water.
  • I prefer Carnaroli rice for pressure cooker risotto. It stands up to cooking a little better than Arborio or Vialone Nano, and I don’t mind having a little extra cushion when I’m pressure cooking. That said, I have made many pressure cooker risottos with Arborio rice, and they’ve all turned out fine; if that’s all you can find, go ahead and use it.
  • Pork and veal: traditional Risotto All’Isolana is served with a 50/50 mix of pork and veal. I went with an all-pork recipe because some people are squeamish about veal. Also…because I’m cheap. Ground veal is expensive, and I can only buy it in sealed, 1 pound containers at my grocery store – more than I needed for this recipe. If you want a more authentic recipe, replace half the pork with veal.

Tools

  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Risotto with Pork and Cinnamon, Pressure Cooker Risotto with Pork and Cinnamon

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Risotto Milanese (Risotto alla Milanese)
Pressure Cooker Asparagus Risotto
Pressure Cooker Risotto with Goat Cheese
My other Instant Pot Pressure Cooker Recipes

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Filed under: Pressure cooker, Side dish, Weeknight dinner

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

2 Comments

  1. Mike,
    I’m wondering about the portion of pork removed to add later. It’s only cooked until it loses its pink color plus one more minute.

    • After simmering the wine:
      > Scoop out half of the cooked pork with a slotted spoon and save for later.

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