I posted this dish in the Dinner Topic. Here is how I used the Instant Pot to make it.
"Instant Pot" Risotto with Duck Breast & Cracklins, Baby Bella Mushrooms, Water Chestnuts & Green Onion
Ingredients:
2 Tbs Duck Fat
1/4 small Onion, fine dice
2 cloves Garlic, minced
4 oz. Baby Bella Mushrooms, halved and thinly sliced
1 cup Arborio rice
1/4 cup white wine (or dry vermouth)
2 cups Chicken broth
1/4 cup Water chestnuts, cut into matchstick pieces
1/4 cup cooked Duck Breast meat, cut into matchstick pieces
1/3 cup grated Parmesan, plus more for garnish
Fresh ground black pepper, to taste
1 Green Onion, diagonally sliced into 1/2" pieces, for garnish
2 Tbs Crispy Duck Breast Fat, crumbled, for garnish
Procedure:
Pre-heat the Instant Pot with sauté at medium setting.
When pre-heated, add Duck Fat.
When Fat has melted, add Onion and cook while stirring until translucent, about 1-2 minutes.
Add garlic and stir until fragrant, about 30 seconds.
Add mushrooms, stir and cook until limp, about 1-2 minutes.
Add rice and stir to coat, cook until lightly toasted, about 2 minutes.
Add wine or vermouth and stir to deglaze bowl and allow most of liquid to reduce, about 1-2 minutes.
Add broth and stir to release any ingredients that are sticking to the bottom of the bowl.
Turn Instant Pot off, cover Pot with vent in closed position and restart with Pot set to Manual at High pressure for 6 minutes.
At end of cooking time, turn the pot off and do a quick release.
Remove cover when pressure has been released and add water chestnuts and duck meat to Risotto and stir to incorporate.
Add grated Parmesan and stir to incorporate.
Add fresh ground black pepper, to taste.
Add sliced green onions, stir and serve with additional grated Parmesan and Duck cracklins.
