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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

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