Online: What's for Dinner? Cooking with Rinku

Thursday, August 6, 2020 4:30pm - 5:30pm ET Online Ages: 13 and up

COOKING | INSTANT POT | RISOTTO

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Join us for another fun and delicious cooking session with author Rinku Bhattacharya. This week we are learning to make Perfect Instant Pot Risotto

Ingredients

1 tablespoons butter
1 tablespoon olive oil
4 cloves minced garlic
3/4 cup diced onions or shallots
1 cup arborio rice
3 cups of good quality broth
1/4 cup white wine
Salt to taste
1/4 teaspoon saffron strands
1/2 cup grated Parmesan cheese, plus more to garnish
1/2 cup frozen green peas (see note)
2 tablespoons fresh lemon juice
2 tablespoons very finely chopped mint

Optional
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 pound shelled and deveined shrimp
1 teaspoon salt or to taste
1 tablespoon fresh lemon juice

Instructions

Turn the instant pot onto sauté mode.

Add in the butter and oil When melted add in the garlic and the onions or shallots and cook for about 4 minutes.

Add in the rice and mix well.

Turn off the heat and add in the broth, white wine, salt and saffron strands.

Cover and set to zero minutes of pressure and allow a natural release.

Remove the cover and stir in the parmesan and frozen peas.

Stir in the lemon juice.


Place in serving bowls. Top with the shrimp if using and garnish with the mint.

If adding the shrimp:

Toss the olive oil, garlic, shrimp and the salt.

Heat a pan and add the shrimp cook for about 8 to 10 minutes until cooked through.

Sprinkle with lemon juice.

Notes

If you are using fresh peas you can add it with the rice.

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Contact: Giovanna Fiorino-Iannace

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