Risotto is a luxurious dish of perfectly tender Arborio rice in a light, creamy sauce. Traditional versions can be labor-intensive, but with the help of the multicooker’s concentrated, moist heat and closed cooking environment, beautifully creamy risotto is achievable even on a weeknight. We started by briefly blooming our aromatics, toasting the rice, and stirring in a bit of wine. A few cups of warm broth gave the rice the proper texture. To pressure cook our risotto, all we had to do was lock on the lid and allow the intense heat to do its work. To slow cook, a couple of small extra steps made for a much better result: We brought the risotto to a simmer so that it was evenly warmed from the start (otherwise, the bottom layer cooked through while the top stayed raw), and we topped the rice with parchment to hold in the steam and further ensure that the risotto cooked evenly. Whether we pressure or slow cooked the risotto, the rice turned out perfectly tender with just the right bite. To get the traditional creamy consistency, we encouraged the rice to release additional starch by vigorously stirring in the Parmesan at the end of cooking. Arborio rice, which is high in starch, gives risotto its characteristic creaminess; do not substitute other types of rice here. If using an Instant Pot, do not choose the slow cook function; the rice will not cook through properly.
