Emily Ellyn’s Parmesan Black Pepper Risotto is a one-pot risotto dinner made in an Instant Pot®. Inspired by the classic Roman dish, “Cacio e Pepe!”
Cooking Time: 20 mins
Serves: 4 – 8
Yield: 9 – 10 cups
Press the “Sauté” button on your Instant Pot®. Add butter and allow to melt. Add the onion and salt and sauté for 5 minutes until onions are translucent. Add garlic and rice to the pot and sauté for an additional 3 minutes, continually stirring.
Add juice and zest of lemon and 1 ½ cups stock and cook. Cook for about 3 more minutes or until stock is absorbed by the rice.
Add 3 cups stock, ½ of the container of Frigo® Shaved Parmesan, a 2-inch by 2-inch piece of the Frigo® Aged Parmesan Cheese, and black pepper. Stir and lock lid.
Depending on the version of the Instant Pot® you are using, press the “Manual” or “Pressure Cooker” button and adjust time to 10 minutes. (Note: First the machine will beep and display “on.” Once up to temperature, it will then start pressure cooking for 10 minutes.) When timer beeps, let pressure release naturally until the float valve drops and lid unlocks, about 5 minutes. Remove lid and stir in the remaining Frigo® Shaved Parmesan, stock, and chopped parsley.
Ladle into bowls and garnish with shaved Frigo® Aged Parmesan Cheese.
When making on the stovetop, sauté onion, salt, garlic, and rice in a medium stockpot on medium low heat. While continually stirring, stir in lemon juice and zest, Frigo® Shaved Parmesan, Frigo® Aged Parmesan Cheese, freshly ground black pepper, and slowly incorporate stock in 3 to 4 additions. Allow stock to be absorbed between the following additions of stock. Risotto is done when rice is cooked through and the dish takes on a creamy consistency.
Finish by folding in chopped parsley and serve with shaved Frigo® Aged Parmesan Cheese.