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Parmesan Risotto

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.

Parmesan Risotto

Recipe created for

Zavor Multicooker

Main ingredient


Cook time

15 - 45 minutes

Serving size

6-8 servings


  • 4 Tbsp unsalted butter
  • ½ onion, chopped finely
  • Salt
  • 1 ½ cups Arborio rice
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 3 cups chicken broth, warmed, plus extra as needed
  • 2 oz [1 cup] Parmesan cheese, grated
  • 2 Tbsp minced fresh chives
  • 1 Tbsp lemon juice

Recipe Preparation

  1. Using highest sauté or browning function, melt 2 Tbsp butter in multicooker. Add onion and 1 tsp salt and cook until onion is softened, 3 to 5 minutes. Stir in rice and garlic and cook until grains are translucent around edges, about 3 minutes. Stir in wine and cook until nearly evaporated, about 1 minute. Stir in warm broth, scraping up any rice that sticks to bottom of pot.
  2. Pressure Cooker. Lock lid and place and close pressure release valve. Select high pressure cook function and cook for 7 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  3. Slow Cooker. Bring mixture to simmer using highest sauté or browning function. Gently press 12-inch square sheet if parchment paper onto surface of rice mixture, folding up edges as needed. Lock lid in place and open pressure release valve. Select low slow cook function and cook until rice is tender, 15 to 45 minutes. Turn off multicooker and carefully remove lid, allowing steam to escape away from you.
  4. If necessary, adjust consistency with extra hot broth or continue to cook risotto using highest sauté or browning function, stirring frequently, until proper consistency is achieved. (Risotto should be slightly thickened, and spoon dragged along bottom of multicooker should leave trail that quickly fills in.) Add parmesan and remaining 2 Tbsp butter and stir vigorously until risotto becomes creamy. Stir in chives and lemon juice and season with salt to taste. Serve.
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