Читать книгу Air Frying with Instant Pot - Williams Sonoma - Страница 20

26 SNACKS & SIDES

2 tablespoons olive oil

1 yellow onion, diced

2 cloves garlic, minced

2 cups (14 oz/400 g)

Arborio rice

½ cup (120 ml) white wine

4 cups (950 ml) vegetable or

chicken stock (page 130 or

store-bought)

½ cup (2 oz/60 g) freshly

grated Parmesan cheese,

plus more for serving

1 tablespoon unsalted butter

Kosher salt and freshly

ground black pepper

1 cup (4 oz/115 g) shredded

mozzarella cheese

What could possibly be better than creamy risotto? Risotto that’s shaped into

balls, filled with cheese, and then fried. This classic Italian appetizer is much easier

Select Sauté on the Instant Pot®, press Start, and heat the oil. Add the

onion and garlic and cook, stirring occasionally, until softened, about 3

minutes. Add the rice and cook, stirring occasionally, until translucent

with a white dot in the center, about 3 minutes. Add the wine and bring

to a simmer, stirring occasionally with a wooden spoon to scrape up any

browned bits. Cook until the wine has reduced almost completely, then

stir in the stock. Press the Cancel button to reset the program.

Lock the pressure-cooking lid in place and turn the valve to Sealing.

Press the Pressure Cook button and set the cook time for 7 minutes at

high pressure, then press Start.

When the cooking time is up, let the steam release naturally for at least

15 minutes, then press the Quick Release Button or turn the valve to

Venting to quick-release any residual steam. Carefully remove the lid.

Stir in the Parmesan, butter, ¾ teaspoon salt, and a few grindings of

pepper. Transfer the risotto to a rimmed baking sheet and use a rubber

spatula to spread in an even layer. Cover tightly with plastic wrap,

pressing it directly on the rice, and refrigerate for at least 2 hours or up

to 2 days. The risotto will be sticky.

Line another rimmed baking sheet with parchment paper. Scoop a

heaping 2 tablespoons of the risotto into your palm and roll it into a ball

about 2 inches (5 cm) in diameter, or use a large ice cream scoop about

2¼ inches (6 cm) in diameter. Using your fingertip, press down on the

center of the ball to make a pocket about ½ inch (12 mm) deep. Place a

pinch of mozzarella in the pocket, then reshape the ball to enclose the

filling. (If the balls start to stick to your hands, moisten your hands with

cool water.) Place the balls on the prepared baking sheet as you go.

SERVES 46

Cheesy Arancini