Cajun Risotto Recipe 45

INSTANT POT® CAJUN SHRIMP RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
• Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.

SLOW-COOKER JAMBALAYA RISOTTO

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.

CAJUN RISOTTO RECIPE - (4/5)

Steps:

• Heat olive oil in a large saucepan oven over medium heat; add onion, peppers and garlic and sauté until tender. Add rice and cook, stirring constantly, 5 to 7 minutes. Add 1/2 cup chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. Remove pan from heat. Stir in Mozzarella cheese and Creole seasoning, stirring until cheese melts. Garnish with parsley.

RISOTTO

Steps:

• Rinse the rice and drain it well.
• Heat the oil in a saucepan with a heavy bottom. Add the onion and cook, stirring, until it is lightly browned. Add the prosciutto and cook, stirring, about one minute.
• Add the rice and cook over high heat, stirring and scraping from the bottom, about five minutes or until the rice starts to brown.
• Add the wine and pepper flakes, stirring. Cook, stirring occasionally, until the wine is almost wholly absorbed, about four minutes.
• Add one-half cup of the broth and cook two minutes.
• Meanwhile, blend the saffron and water, and set aside.
• Add an additional one-half cup of broth to the rice mixture and cook over relatively high heat about five minutes, stirring gently and shaking the saucepan so that the liquid is absorbed evenly.
• Add the remaining broth, salt and the saffron in water. Cook over high heat about six or seven minutes, stirring occasionally and shaking the skillet.
• Stir in the butter and remove from the heat. Add the cheese and fold it in gently. Serve.

RISOTTO

Steps:

• Heat the broth in a saucepan and keep it at a simmer.
• Heat 1 tablespoon of the butter in another saucepan. Add the onion and garlic and cook, stirring, until wilted. Add the rice, salt and pepper and stir to coat the grains.
• Add the wine to the rice and cook, stirring occasionally, until all of the wine is evaporated.
• Add 1/4 cup of the broth to the rice mixture and cook, stirring occasionally, until all the broth has been absorbed. Add another 1/4 cup of the broth and cook, stirring occasionally, until all is absorbed. Continue cooking the rice in this fashion until all the broth has been used. Remember that the rice must cook gently.
• When all the broth has been absorbed, fold in the remaining 2 tablespoons butter and the cheese. When the rice is done, the grains should be tender except at the very core, which should retain a very small bite. The total cooking time should be about 25 to 28 minutes.