Ingredients
Instructions
- Preheat Instant Pot on Sauté function to medium heat; cook bacon for 5 to 8 minutes or until golden brown and crisp around edges. Transfer to paper towel; set aside.
- Remove fat from pan, reserving 2 tbsp fat in pan. Add butter, onions and garlic; cook for 3 to 5 minutes or until slightly softened. Stir in rice, paprika, oregano, salt and pepper; cook for 2 to 3 minutes or until well coated. Stir in lemon juice; cook for 1 minute. Stir in broth and half of the bacon. Turn Sauté function off.
- Close lid and lock to seal. Set Pressure Cook function on High for 5 minutes. Carefully release pressure manually according to manufacturer’s instructions before removing lid (risotto will look soupy).
- Set Sauté function to medium-high heat. Stir in cream; cook for 6 to 8 minutes or until liquid is absorbed. Turn Sauté function off. Stir in Cheddar, Parmesan and ricotta. Top with poached eggs, remaining bacon and green onions.
Recipe Tip
Make this Arborio Rice recipe for your next elevated breakfast or brunch get-together.
How to Mince Garlic
If you want to mince your garlic but don't have a mincer, there is absolutely no problem. If you only need a few cloves, first place the entire bulb, root side down, on a cutting board. Apply pressure to the top of the bulb with the heel of your hand to release the cloves.
The next step is to use your fingers to crack the cloves apart and extract them from the root. Now that you have them, gather as many individual cloves as you need for the recipe.
Trim the root and tip of each garlic clove with a knife. Lay the flat side of a chef's knife over a clove with the blade facing away from you.
Use light pressure to lightly crush the clove between the cutting board. The papery skin of the clove should be easy to separate.
Put your free hand on the top of the blade, near the tip, with your fingertips in contact with the edge to help secure the knife (the tip should stay in the same place as you mince). Once the required size has been minced or chopped, fan the food by rocking the knife up and down, left to right, and back and forth.
The Ideal Moment to Mince Garlic
Garlic should ideally be minced right before it is added to a dish. More enzymes are released and more allicin is created as garlic is broken down over a longer period of time. It will become more delicious with additional time. Keep in mind, though, that if left unattended for too long, it may also grow overwhelming.
How to Store Garlic
If you can't use the garlic right away, store it in a small, airtight container in the refrigerator until you can. If at all possible, try to use the garlic immediately after chopping it or within an hour. Garlic may become quite bitter and overwhelming in a recipe if it is allowed to remain for longer than six hours.
What is the Difference Between Chopped and Minced
When compared to minced garlic, chopped garlic is more gritty, bigger, and spicier. For flavoring stews, soups, or just the oil in meals, chopped is great. Garlic that has been minced has a considerably finer texture. It works best for dressings, sauces, or fast cooked dishes like stir-fries that don't have large parts left over. Try your mincing skills with our Classic Italian Risotto Recipe.
Other Meal Inspiration
If you are struggling for meal inspiration, why not learn how to make pearl couscous?
Looking for another yummy dinner idea? Try our: shrimp and rice salad.
