The Domestic Man

Pressure-Cooker Duck Fat Risotto

Recently, I stumbled upon J. Kenji Lopez-Alt’s technique for pressure-cooker risotto, and decided to take it for a spin using my Instant Pot electric pressure cooker. Considering that risotto has been around for 600 years, it’s nice to see a new spin on a classic preparation.

This technique worked perfectly (big surprise), so I have been using it frequently as a means to make perfect risotto without all that stirring. I even had to buy a new bag of arborio rice this past weekend, which is a rare occurrence – risotto rice always seems to last forever. If you don’t have a pressure cooker (yet!), don’t worry, I’ve included stovetop instructions as well.

To highlight this new take on risotto, I decided to err on the side of decadent: duck fat, mushrooms, prosciutto, and orange zest all fit together seamlessly to form a dish that’s equal parts familiar and exotic – and surprisingly dairy-free, to boot.

It’s good to have a jar of duck fat hiding in the recesses of your fridge; we like to use it when roasting vegetables, searing steaks, popping popcorn, or coating a chicken before tossing it in the oven. For this recipe I used the duck fat from Fat Works, who also offer high-quality pastured pork lard, beef tallow, lamb tallow, and buffalo tallow.

Pressure-Cooker Duck Fat Risotto (Gluten-Free, Dairy-Free, Perfect Health Diet)

  • Servings: 4
  • Difficulty: Easy

4 cups warm chicken broth
3 tbsp duck fat
1 large shallot (about 2 tbsp), chopped
2 cloves garlic, minced
8 oz white or baby bella mushrooms, sliced
2 cups arborio rice
1/2 cup white wine
4 oz prosciutto, coarsely chopped
zest of 1 orange (about 1 tbsp)
1 tbsp chopped parsley
salt and pepper to taste

Electric pressure cooker instructions:

1. Warm the chicken broth by pouring it into a small pot and heating over low heat. Press the “Sauté” button on the pressure cooker, and warm the duck fat until aromatic. Add the shallot and sauté until softened, about 3 minutes, then add the garlic. Sauté until aromatic, about 30 seconds, then add the mushrooms; sauté until softened around the edges, about 4 minutes. Add the rice and stir until coated with fat, then sauté until slightly toasted, stirring constantly, about 4 minutes.

2. Pour in the wine and simmer until mostly evaporated, stirring constantly, about 2 minutes. Pour in the warm broth and stir to combine. Cover the pressure cooker and set it for “Manual”, low pressure, 5 minutes. As the risotto cooks, zest your orange and chop the prosciutto and parsley.

3. Once the timer on the pressure cooker concludes, force-depressurize the pressure cooker by rotating the valve on its lid. Remove the lid and check for consistency – it should still be somewhat liquidy. Press the “Sauté” button and cook the risotto, stirring constantly, until the liquid is mostly absorbed, about 3-5 more minutes. Add the prosciutto, orange zest, and parsley and stir to combine; taste and add salt and pepper as needed, then serve.

Stovetop instructions:

1. Warm the chicken broth by pouring it into a small pot and heating over low heat. In a large skillet, heat the duck fat over medium heat, then add the shallot and sauté until softened, about 3 minutes, then add the garlic. Sauté until aromatic, about 30 seconds, then add the mushrooms; sauté until softened around the edges, about 4 minutes. Add the rice and stir until coated with fat, then sauté until slightly toasted, stirring constantly, about 4 minutes. Pour in the wine and simmer until mostly evaporated, stirring constantly, about 2 minutes.

2. Pour in 1 cup of the warm broth and stir to combine; bring to a simmer and cook until mostly evaporated, stirring constantly, about 5 minutes. Repeat this step for the remaining 3 cups of broth, 1 cup at a time, until the rice is softened but still has a bit of bite to it.

3. Add the prosciutto, orange zest, and parsley and stir to combine; taste and add salt and pepper as needed, then serve.