Skip to main content
Skip to main navigation
Skip to talk navigation

Active discussions

Please or to access all these features

Add post

Watch this thread

Save thread

Start a new thread

Flip thread

Hide thread

My feed

Saved Active Unanswered threads

Getting started FAQ's

Unanswered threads Acronyms Talk guidelines

Hide shortcut buttons

Talk

Flip

For related content, visit our food content hub.

For related content, visit our food content hub.

Food/recipes

Instant pot risotto

15 replies

OhioOhioOhio · 04/04/2019 06:29

Why is mine stodgie?

OP posts:

Report

Jamsangwich · 04/04/2019 15:59

Is the rice cooked properly, it's just the texture that's claggy?

I don't always get the proportion of rice to liquid right (and different packs of arborio rice vary, anyway) and that sometimes throws things off. I usually stir a spoon of soft cheese or creme fraiche in once it's finished cooking, to make it creamier, and as long as the rice is properly cooked before you do that, it works really well.

OhioOhioOhio · 04/04/2019 17:50

When do you press the pressure release?

OP posts:

Tolleshunt · 04/04/2019 17:51

Watching with interest, as it's the one thing I have been disappointed with in the IP. Mine has been claggy and lacking in flavour.

Knittedfairies · 04/04/2019 17:56

What recipe are you using? Risotto in the IP is a great success here.

OhioOhioOhio · 04/04/2019 21:34

Just normal risotto recipes but in the instant pot. They are okay if I cook and serve immediately but they are solid if I use the 'remain on heat and release pressure after', option. And that is why I want to cook them in the instant pot.

OP posts:

Tolleshunt · 04/04/2019 22:10

I referred to the official IP risotto recipe, and also a couple of online blogger IP ones, and adapted my usual recipe.

It was far blander than usual, as well as the texture not being nearly as good. I may have overcooked it, as it was my first try. I also wondered if the lack of flavour came from using less stock, rather than a greater quantity that is then evaporated and concentrated when you cook it stove-top.

Jamsangwich · 05/04/2019 14:55

I do quick pressure release for risotto. If you leave it, it will get claggy.

If it's too wet once it's done, I just pop the IP on saute for a few minutes to thicken it. If it's too thick, a dod of cream cheese saves the say.

Jamsangwich · 05/04/2019 15:06

saves the say? That's meant to say "saves the DAY"!!!!

OhioOhioOhio · 05/04/2019 15:46

Thank you. And then can I leave it on the warm setting?

OP posts:

Unbelievable18 · 08/04/2019 11:29

No don't leave it on warm as it will continue to cook. Take if off the heat and serve immediately if you can.

Jamsangwich · 08/04/2019 12:14

Risotto needs to be served immediately or it'll do what cold porridge does. IP risotto is my favourite "fast dinner" because of this!

OhioOhioOhio · 08/04/2019 13:49

Thank you. Okay so I was maybe just expecting too much. I'd hoped to cook it. Go out. Serve.

OP posts:

Unbelievable18 · 08/04/2019 14:49

Well if you leave it on warm for a bit you need to feature that into the cooking time, so cut the time by 1-2 mins.

OhioOhioOhio · 08/04/2019 16:29

Good point. So 4 minutes cooking time then?

OP posts:

Unbelievable18 · 08/04/2019 16:33

3 mins at HP perhaps? Depends how long you're leaving it on warm. My general rule is serve risotto and pasta or rice cooked in the IP immediately.

Flip

Please create an account

To comment on this thread you need to create a Mumsnet account.