Take your favorite omelet flavors and turn them into a fantastic risotto topped with a fried egg. Breakfast Risotto made in the Instant Pot makes it easy.
Listen to me explain briefly about how to make this dish, with some great tips along the way, by clicking the play button below:[sc name="breakfastrisottorotd"][/sc]
- 6 Tbsp. salted butter, divided
- 1 medium onion, finely diced
- 16 oz. cremini mushrooms, sliced thin
- 1 (¼-inch) slice ham, finely diced
- 1 and ½ tsp. salt
- 2 cups arborio rice
- 4 cups chicken or vegetable stock
- ¾ cup grated Parmesan cheese
- ½ cup shredded Cheddar cheese
- ¾ cup thinly sliced green onion
- 4 large eggs
- Select the Sauté button on the Instant Pot to preheat. When “Hot” is displayed on the Instant Pot, add 2 tablespoons of the butter. Stir until melted.
- Add onions, mushrooms, ham, and salt. Cook, stirring occasionally until mushrooms begin to brown, about 3 minutes.
- Add rice, stir to incorporate. Cook, stirring frequently, for 2 minutes.
- Add stock, stir until well incorporated.
- Place lid on pot, lock in place. Set valve to Sealing. Select the Pressure Cook button and set timer for 6 minutes.
- When the pressure-cooking is nearly done, cook the eggs: In a large non-stick sauté pan melt 2 tablespoons of the butter over medium heat. Crack in the eggs. Cook until whites are opaque but yolks are still runny. Transfer cooked eggs to a plate or sheet pan to stop them from overcooking.
- After pressure-cook time is complete, immediately switch valve to Venting to release pressure. Remove lid. Press the Cancel button. Remove inner pot to prevent rice from overcooking and place on heat-proof surface.
- Add cheese and remaining 2 tablespoons of the butter. Stir vigorously until butter and cheese are melted and mixture is creamy.
- Divide risotto evenly between four bowls. Top each with a fried egg and garnish with green onion.
Total cook time may vary depending on how long your Instant Pot model takes to preheat for sauteing and build pressure for pressure cooking.