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Healthy & Delicious Food for Families.

Mama’s BLT Risotto – Thermomix vs. Instant Pot

Mama’s BLT Risotto – Thermomix vs. Instant Pot

RECIPES: 

THERMOMIX RECIPE – BTL RISOTTO W/ PARMESEAN

Ingredients-

  • 8 oz cubed pancetta
  • 8 oz chopped heirloom tomatoes
  • handful rough chopped arugula
  • 1 ½ oz parmesan cheese
  • ½  shallot
  • 2 cloves of garlic
  • 1 oz cultured butter
  • ½ oz extra virgin olive oil – I LOVE Bonacci EVOO
  • 10 oz Arborio rice
  • 2 oz dry white wine
  • 15 oz water
  • 10 oz beef stock
  • ½ tsp salt

Let’s get cookin’-

  • Place parmesan cheese into mixing bowl and grate 10 sec/speed 10. Scrape cheese out of bowl with spatula and set aside.
  • Place cubed pancetta into bowl and cook 3 mins/212 F/stir speed. Remove and let cool.
  • Place shallot & garlic cloves into mixing bowl and chop 5 secs/Speed 5. Scrape down sides of mixing bowl.
  • Add 1 oz of butter and saute 2 min/250 F/speed 1.
  • Add rice and beef stock then saute (without top) 3 min/250 F/(reverse)/speed1
  • Add wine (without top) cook 1 min/212 F/(reverse)/speed1
  • Add water and salt and scrape bottom of mixing bowl thoroughly with spatula to loosen rice. Place simmering basket inside instead of measuring cup on lid. Cook 12 min/212 F/(reverse)/speed1.
  • While cooking, chop tomatoes and arugula.
  • When 12 minutes is up, stir in pancetta and cook 1 min/250 F/stir speed. Then allow risotto to rest in mixing bowl for 1 minute before transferring to serving bowl.
  • Using spatula stir in olive oil and parmesan, then toss with pancetta, tomatoes and arugula. Serve immediately.

INSTANT POT DUO PLUS RECIPE – BTL RISOTTO W/ PARMESEAN

 Ingredients-

  • 8 oz cubed pancetta
  • 8 oz chopped heirloom tomatoes
  • handful rough chopped arugula
  • 3 tablespoons cultured butter, divided in half
  • 1/2 shallot finely chopped *it is ok to use white onions
  • 2 garlic cloves, minced
  • 1 1/3 cups medium-grain rice or Arborio rice
  • 1 cup dry white wine
  • 1 ¼ cups beef broth
  • 1 ¾ cups water
  • 1 cup fresh grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt
  • ½ oz extra virgin olive oil – I LOVE Bonacci EVOO

Let’s get cookin’ –

  • Place the Instant Pot on saute, add 2 tablespoons butter, when the butter has melted add pancetta and cook until crispy.
  • Stir in the shallots and garlic until they have become translucent. Saute until the garlic becomes fragrant.
  • Add rice, stir until the rice is coated with the melted butter.
  • Cook rice for about 1 minute. Stir in ½ cup white wine, it will be absorbed into the rice then add remaining wine and stir until boiling.
  • Stir in water, broth ¾ cup grated Parmesan cheese (saving ¼ cup) and salt, stirring the cheese and salt into the liquid until incorporated.
  • Place the lid on the pressure cooker. Cook for 8 minutes on high.
  • While cooking, chop tomatoes & arugula.
  • After the rice has finished cooking you can either allow it to release naturally, or you can manually release the pressure.
  • Transfer to a serving bowl. Toss with remaining cheese, butter and drizzle with olive oil, then add in tomatoes and arugula. Serve warm.