- Arborio rice: Arborio rice yields the best taste and texture for risotto. Regular white rice could likely be substituted but the risotto will have a different texture and cooking time might be a minute or so shorter.
- Shallots: Shallots are recommended but half of a small, sweet, yellow or white onion can be substituted.
- Pancetta: Pancetta is Italian bacon and can usually be found at butcher shops, the deli counter of specialty grocery stores, or occasionally with other packaged, cured meats like salami, prosciutto etc. The taste and texture of pancetta works best here but finely chopped American bacon can be substituted.
- Parmesan cheese: The cheese is best when freshly grated, however fresh, store-bought grated cheese can be substituted. I do not recommend using grated cheese from a canister since this type of cheese contains anti-caking ingredients that will change the texture of the risotto.
- For a vegetarian Instant Pot butternut squash risotto, use vegetable broth and omit the pancetta.
- Peel and chop your butternut squash; chop the pancetta (if not already cubed; up to 7 days in advance); chop/mince sage, shallot and garlic (up to 1 day ahead)
- Grate the Parmesan cheese
- Measure the rice
Risotto is best just out of the Instant Pot but it reheats pretty well. Leftovers will keep in airtight food storage containers for up to 5 days. Store pancetta and risotto separately. Reheat both either in the microwave or on the stovetop, adding a tablespoon or two of water to thin the risotto if needed.
I’ve never tried freezing risotto but given the nature of this dish, I’d recommend refrigerating leftovers instead of freezing.
Recipe nutrition includes the crispy pancetta, sage; optional white wine was omitted.