Pressure Cooker Ham And Cheddar Risotto


2 cups Arborio rice (I used Della) * 6 cups chicken broth, divided into 4 cups and 2 cups * 1/2 small Mayan onion, minced * 8 oz shredded cheddar cheese * 8-16 oz cooked ham, diced * 1.5 tsp minced garlic * parsley * extra virgin olive oil * salt and pepper to taste


Plug the pressure cooker in and select the saute setting. Add a thin layer of olive oil to the bottom of the pot. Add the onions and minced garlic to the pot. Stir occasionally for 5 minutes, until the onion is becoming opaque. Add the rice to the pot and let it saute for 2 minutes. Pour 4 cups of broth into the pot. Put the lid onto the pressure cooker and close to seal. Switch the pressure cooker to manual high pressure and cook for 6 minutes. Once the cooking cycle has finished do a quick pressure release. Switch the pressure cooker back to saute. Add in 1 cup of broth and stir constantly for 2-3 minutes. Your stirring should be rather aggressive instead of gentle. The risotto will look heavy and wet. don't worry if there appears to be a little extra liquid, risotto absorbs liquid and thickens quickly. Should the risotto appear to be too thick add a splash more of broth. Add in the shredded cheddar and stir, adding in the remaining cup of broth as the mixture thickens. Should you prefer your risotto to be a bit looser you can add a little more chicken broth. Add in the ham and stir. Garnish with parsley and serve immediately with salt and pepper to taste, and butter if desired.