Kristen i love the risotto you made but at the end i didnt think when you placed some in bowl it didnt look creamy enough I like mine creamy would you like to add a Little warmed up heavy cream to make more creamy and looser Ric e:)
Why in the world would EVER rinse arborio rice?!? The whole point and the method to the madness is to keep the natural starch so it thickens up. No wonder your finish product looks so lacking.
Parmesan Hint - In New Zealand real parmesan (any cheese actually) is really expensive & we would never use a block in time before it goes dry and/or mouldy so would be a waste of good cheese & money. I grate mine on a fine grater/microplane & then freeze it in a ziplock freezer bag with the air squished out (i just roll the bag up with the cheese at the bottom, like a cheese sausage lol) It only takes a few min to defrost on its own (i just put some in a bowl on the bench to defrost while im cooking) or defrosts almost straightaway when put on hot food 😀
I tried this today and I think i have a problem with my IPot. After the IPot released the usual beginning pressure, the seal stayed the same and did not move. I manually released the pressure and sure enough, the rice was just about sticking to the pot. I have no idea the problem with the Ipot....is it that little seal thing, or the rubber gasket..it keeps falling out partcially..so i put it back in its Hold. If i didn't intervene a the time that I did, I am sure the rice would have been stuck to the pot.
I'm trying to look for alternatives to pan cooking and all the rice/pressure cooker vids I've seen have produced shit risotto. The rice always looks coagulated or cooked but tacky, that they don't produce that creaminess that the rice for risotto produces when it's stirred.
The recipe is flawed! If you let the pot natural release, you will get nothing but mushy rice pulp. Set the cooking time for 6 minutes and then do quick release. You will get nice creamy texture with al dente rice.
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Looks easy and delicious. Will definitely make this. Thank you for the video.
My pleasure 😊 I hope you enjoy!
carnaroli rice is great as well Thanks for the video!
You bet!
Have only recently started making risotto but have not tried it in my instapot. Will try it soon, thanks!
Hope you enjoy
This is on my list to try. Thanks for sharing!
Hope you enjoy it!
Kristen i love the risotto you made but at the end i didnt think when you placed some in bowl it didnt look creamy enough I like mine creamy would you like to add a Little warmed up heavy cream to make more creamy and looser Ric e:)
That would be delicious!
Looks delicious. Thank you young lady.
You are so welcome
Great Looking recipe. Love your channel. Thank you
Thank you so much 😊
Looks delicious 😋
Thank you 😋
Excited to see this recipe & can't wait to try it! Did you rinse the rice before adding it? I ask because you rinsed the rice in other rice recipes.
Yes!! That is a huge tip I forgot to mention. Thank you and sorry for my mistake
@@AMindFullMom Thank you! I am excited to try this recipe. 😎
Why in the world would EVER rinse arborio rice?!? The whole point and the method to the madness is to keep the natural starch so it thickens up. No wonder your finish product looks so lacking.
Absolutely not. Yuon need saute, fry dry rice in hot oil before adding wine.
If you add wine, doesn't the alcohol get burned off during the cooking process?
Most of it does :)
Parmesan Hint - In New Zealand real parmesan (any cheese actually) is really expensive & we would never use a block in time before it goes dry and/or mouldy so would be a waste of good cheese & money. I grate mine on a fine grater/microplane & then freeze it in a ziplock freezer bag with the air squished out (i just roll the bag up with the cheese at the bottom, like a cheese sausage lol) It only takes a few min to defrost on its own (i just put some in a bowl on the bench to defrost while im cooking) or defrosts almost straightaway when put on hot food 😀
Great tip!
Bagged cheese in America is gross. It normally has some type of flour or starch to keep it from clumping. One company got busted by using saw dust.
@@nikknackmickattack320 omg sawdust?!?!?! 🤮
I tried this today and I think i have a problem with my IPot. After the IPot released the usual beginning pressure, the seal stayed the same and did not move. I manually released the pressure and sure enough, the rice was just about sticking to the pot. I have no idea the problem with the Ipot....is it that little seal thing, or the rubber gasket..it keeps falling out partcially..so i put it back in its Hold. If i didn't intervene a the time that I did, I am sure the rice would have been stuck to the pot.
Hi there! I am sorry you hare having issues. It sounds like you may need to a new seal and or a rubber gasket.
Looks great but a little stiff, just saying!
You can certainly add in more cream :)
Could not be less creamy……
Risotto is supposed to be really creamy. This doesn’t look like proper risotto 😊
The photo may not do it justice, but it is prettu creamy!
Where's the mushrooms ?
You can certainly add mushrooms to the mix. I would saute them with the shallots.
Looks like dry boiled rice to me
Had me until she mentioned adding frozen peas to risotto
HAHA! Well, you certainly DON'T have to add them :)
That's really not too ridiculous, but that risotto is not made right
This isn't risotto. Try a 3 to 1 ratio and let your broth reduce more next time. You didn't release enough starch from the arborio.
I'm trying to look for alternatives to pan cooking and all the rice/pressure cooker vids I've seen have produced shit risotto. The rice always looks coagulated or cooked but tacky, that they don't produce that creaminess that the rice for risotto produces when it's stirred.
How would you recommend doing it? I’ve tried lots of pressure cooker risotto recipes but they are NOT risotto!
Its lacking the creamy texture of traditional risotto.
The recipe is flawed! If you let the pot natural release, you will get nothing but mushy rice pulp. Set the cooking time for 6 minutes and then do quick release. You will get nice creamy texture with al dente rice.
I actually have tried that with not great results.
Restaurant quality??
That is not a perfect risotto. In a crockpot? Lol
Risotto is a meal. You just made rice (side dish) and it's look like Japanese sticky sushi rice, not even close to proper arborio. Add safron.
We see more of her then rice