Directions

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1. Turn pressure cooker on to sauté.

2. Add olive oil and 2 TBSP butter, and allow to warm.

3. Soften the onion in your pressure cooker, add salt and pepper. When the onions are softened add the rice and lightly toast it to release the starch.

4. Add the white wine and stir. Add the broth, stir, and then close and lock the lid.

5. Turn to Risotto in the pressure cooker or Instant Pot. It will automatically cook for 6 minutes.

6. When the time is up, open the pressure cooker with the quick-release method and allow it to vent-off. It will be tight until there is no pressure. Twist open.

7. If the risotto inside is a little wet, it is perfect. The risotto will absorb the liquid by the time you serve it to your guests. If it is still very wet, put the lid back on and allow it to cook for another minute. You can adjust the timing on the Risotto gauge.

8. Stir in parmesan and remaining 2 TBSP of butter

9. If using it for the arancini, allow it to cool off completely before attempting to shape. You can spread the risotto onto a cookie sheet and refrigerate for at least one hour.

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1. For an appetizer, I would use a 1-ounce cookie scoop, and for a contorno, or side, I would use the larger 2-ounce scoop.

2. Scoop a well-rounded scoop; with your index finger, poke a hole that goes into the middle.

3. Take a mozzarella pearl or cut a ¼-1/2 inch from a mozzarella stick. Insert into the cavity, and cover hole with the arborio.

4. Dust with Panko and set aside on a parchment lined cookie sheet.

5. When you finished, place in refrigerator for at least one hour.

6. Add canola or avocado oil to a fryer, or to a Dutch over.

7. When hot, (350 degreed), immerse arancini carefully into oil with a spider or slotted spoon. Fry until golden, about 6-8 min. Then transfer to paper towels and drain.

8. Top with more Parmesan and serve.