Nosotto is a low lectin fresh take on risotto. It contains the foundational ingredients but deviates from the traditional technique in an effort to seemingly celebrate the Italian classic.
Serves 4 To 6
Gather the Rice:
Have the prepared rice ready and set aside.
Sauté the Veggies:
Add the butter and shallots to the Instant Pot and sauté on low, stirring frequently until the shallots become fragrant and begin to soften.
Prepare the Nosotto:
Set the Instant Pot to Warm on Low and add the rice and chicken stock (and wine if using). Warm for 20 to 30 minutes until the rice absorbs the majority of the liquid and becomes creamy, stirring about every 10 minutes. (see Notes)
Finish the Nosotto & Serve:
Add the parmesan, salt and several grinds of freshly cracked black pepper and stir to combine. Scoop into small bowls and serve hot.
Notes: Preparing white rice in a pressure cooker greatly reduces its lectin content. If using frozen broth, increase the Instant Pot Warm temperature to Medium and stir about every 10 minutes. Increase the warming time to 40 to 50 minutes.
Related Recipes: White Arborio Rice Cinder Hill Chicken Stock
Ingredients
Directions
Gather the Rice:
Have the prepared rice ready and set aside.
Sauté the Veggies:
Add the butter and shallots to the Instant Pot and sauté on low, stirring frequently until the shallots become fragrant and begin to soften.
Prepare the Nosotto:
Set the Instant Pot to Warm on Low and add the rice and chicken stock (and wine if using). Warm for 20 to 30 minutes until the rice absorbs the majority of the liquid and becomes creamy, stirring about every 10 minutes. (see Notes)
Finish the Nosotto & Serve:
Add the parmesan, salt and several grinds of freshly cracked black pepper and stir to combine. Scoop into small bowls and serve hot.