Enjoy this full length video!
If you’re hungry for the recipe: http://www.patreon.com/foodiyscribe
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Ever want risotto, but don’t feel like playing watch-pot and constantly stirring…left with a crust on the bottom of the pan if you don’t? Well, then I have a recipe for you…
InstantPot is the perfect tool for risotto! It cuts the cook time down, and the amount of liquid you need. The Arborio rice keep their shape, while still creating a creamy texture with hardly any stirring.
I’ve worked in multiple Italian restaurants in which risotto was a part of the prep work. I can assure you, the InstantPot method makes for a much better risotto than I’ve ever made in a pot!
Now, onto the recipe…it’s a pretty basic one, so feel free to change what you see fit. I cook risotto often enough, you’ll be sure to see more renditions of it after this debut.
The goat cheese crumbles and Tamarind gravy added sharpness to the creamy risotto backdrop. For the sauce, I took leftover Tamarind chicken sauce (minus the chicken) and simmered it for an hour, then blended it until smooth. I returned it to a low simmer for a couple hours until thick….if it’s on low, you can almost forget it’s there!
I served this with a salad of lettuce, steamed green beans and carrots, tossed with croutons and Tzatziki sauce (you can find that recipe in another post!).
Dining and Cooking