• 1 tablespoon olive oil + 1 tablespoon butter (or either or) for sauteing
• 1 small onion, finely diced
• 2 cups of Arborio Rice (can be substituted with “Short Grain White Pearl” rice)
• 1/2 cup white wine
• 4 cups of stock: chicken, vegetable or ham broth (ham should be cut 1/2 and 1/2 with water) plus a little additional if needed at the end
• 2 cups finely chopped ham
• 1 – 2 cups any additional fresh or cooked vegetables to stir in at the end, a few peas, sliced cherry tomatoes, cooked corn, green onion, etc.
• salt & pepper to taste
• 1/2 cup grated Parmesan cheese to stir in, additional for sprinkling
• 1 tablespoon butter

Set the Instant Pot to Saute and pre-heat. Add the olive oil, 1 tablespoon butter and onion, stirring now and then for several minutes until the onion is translucent.

Add the rice and lightly toast, stirring often, until the color changes from white to translucent around the edges and then continue for a minute or two more, stirring, until a few of the grains are starting to look golden. Have your wine at the ready in case the rice needs the addition quickly if it looks as if it’s going to far.

Add the white wine and slowly stir until the wine is fully evaporated. Add the broth of choice, immediately close and lock the lid of the Instant Pot. Set for five to six minutes at high pressure. (I personally like to set for five and heat it a bit at the end if it needs to be cooked a bit more. At six, there is a little risk of it being overdone.)

Turn off and quickly release the pressure,

• If the risotto is done to your liking, immediately remove the inner pot (so the rice doesn’t continue to cook from the heat.) The risotto should look just a little wet.
• If the risotto is still too wet for your taste, keep the pan in the Instant Pot and set to saute, stirring until the Risotto reaches the right tenderness & consistency, then remove the pot immediately. Again, the risotto should look a little wet.
• If risotto seems too dry (it should flow like lava and will thicken upon standing) stir in additional stock.

Add the ham and any additional ingredients (see list of suggestions in recipe list or add another favorite) and stir for about 30 seconds. The rice will continue to absorb the liquid.

Taste for salt and pepper, add if desired, then add the butter and Parmesan and quickly stir in. The Parmesan will thicken the Risotto more, and if it seems too dry, add a bit more of the additional stock.

Serve immediately on warmed plates with additional Parmesan sprinkled over the top.

Note: the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

• 1 tablespoon olive oil + 1 tablespoon butter (or either or) for sauteing
• 1 small onion, finely diced
• 2 cups of Arborio Rice (can be substituted with “Short Grain White Pearl” rice)
• 1/2 cup white wine
• 4 cups of hot stock: chicken, vegetable or ham broth (ham should be cut 1/2 and 1/2 with water) plus a little additional if needed at the end
• 2 cups finely chopped ham
• 1 – 2 cups any additional fresh or cooked vegetables to stir in at the end, a few peas, sliced cherry tomatoes, cooked corn, green onion, etc.
• salt & pepper to taste
• 1/2 cup grated Parmesan cheese to stir in, additional for sprinkling
• 1 tablespoon butter

In a 3 or 4 quart heavy saucepan or Dutch oven,

Add the olive oil, 1 tablespoon butter and onion, stirring now and then for several minutes until the onion is translucent.

Add the rice and lightly toast, stirring often, until the color changes from white to translucent around the edges and then continue for a minute or two more, stirring, until a few of the grains are starting to look golden. Have your wine at the ready in case the rice needs the addition quickly if it looks as if it’s going to far.

Add the white wine and stir until the wine is fully evaporated, slowly stirring. Once the wine is almost completely absorbed, add 3 cups of the hot stock and stir, and continue to stir now and then (once every three of four minutes) for about 12 minutes until most of the stock is absorbed and the bottom is nearly dry.

Now add more stock in 1/2 cup increments to the risotto, stirring gently for about 3 minutes until the liquid is nearly absorbed. Repeat until rice is al dente, an additional three or four times. This should take about 15 minutes. (If your rice is absorbing the stock faster or slower than three minutes, adjust your heat.)

When finished, remove from heat. You want to end up with al dente rice and a creamy sauce – it will thicken a bit more when you add the Parmesan.

Gently stir in the ham, any vegetables, salt & pepper to taste, Parmesan cheese, and the butter. Add additional stock if it needs to be moistened. Serve immediately.

Note: the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.