Instant Pot Tuna Risotto
- 2 cups canned tuna chunks in oil
- 2 tbsp butter
- 1 cup dry Arborio rice
- 1 chopped onion
- 1/2 cup seafood inventory
- 1 tbsp minced garlic
- 1 lemon juice and zest
- 1½ cups rooster broth
- 1/3 cup parmesan cheese
- 4 strands of saffron emulsified in water
Select “Sauté” function on Instant Pot pressure cooker.
Add butter and tuna. Sauté until tender.
Stir in onion and garlic. Cook for 3 minutes.
Add rice and mix well.
Stir in seafood, saffron emulsion, and lemon zest and lemon juice.
Select “Manual” function with high pressure for 20 minutes.
Cover the lid and seal it carefully.
Release the steam through quick pressure release.
Add parmesan cheese.