Smoked Salmon Risotto Recipe

4 tbsp olive oil 1 onion finely diced 1½ cups Arborio rice or short-grain rice ¼ cup white wine 3 cups vegetable broth 1 tsp salt ½ lb (200 g) smoked salmon, shredded 1¼ cups (100 g) Pecorino cheese, grated or shredded 1 tbsp chives, chopped 1 lemon its zest Garnish (optional) : caviar


Put the stainless steel pot in the Instant Pot® and select the Saute mode for 8 minutes. 

Put in the rice and stir for 1 more minute. Then add white wine and cook for 2 minutes until the smell of alcohol disappears. 

Turn off Saute mode. Pour in vegetable broth and salt. Mix well. 

Close and lock the lid of the Instant Pot®. Make sure the steam release handle is set to Sealing. 

Select Pressure Cook, set it to High, and cook for 5 minutes. 

After cooking, let the pressure release naturally for 10 minutes. Then switch the steam release handle to Venting. 

Add smoked salmon, grated pecorino cheese, chopped chives, and lemon zest. Stir until the cheese melts and everything mixes well. Taste and add more seasoning if needed.