Make this Easy Japanese-Italian Garlic Butter Instant Pot Shrimp Risotto Recipe. No more mushy, gluey, or hard risotto! You’ll love the bite of creamy, tender but firm risotto, paired with flavorful bouncy shrimps.
1. Can I substitute Chicken Stock for the Fish Stock? We tested this recipe with Unsalted Japanese fish stock, Unsalted Korean Fish Stock, and Homemade Unsalted Chicken Stock. While all three were tasty (clearly biased 😛 ), the best tasting ones were made with Unsalted Japanese Fish Stock, with the Unsalted Korean Fish Stock ones as close seconds. Unsalted Chicken Stock will be a good substitution if Unsalted Fish Stock is not available.
2. What is a good substitution for Cooking Sake? If you don’t have cooking sake, you can substitute with dry sherry wine or Chinese cooking wine.
3. What is the purpose of dry brining the shrimps (tiger prawns)? It’s optional. But if you want amazing texture, try it! The shrimps (tiger prawns) will remain bouncy and firm.
4. Why don’t you peel the shrimps (prawns) beforehand? The shell acts as a protective layer for the shrimps (tiger prawns). It helps the shrimps/prawns retain more moisture and prevents overcooking them.
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Instant Pot Shrimp Risotto
Make this Easy Japanese-Italian Garlic Butter Instant Pot Shrimp Risotto Recipe. You'll love the creamy, tender but firm risotto, with bouncy shrimps.
Optional - Dry Brine Shrimps: Thaw ½ lb (227g) frozen shrimps under cold running water for a few minutes. Dry well with paper towels. In a medium mixing bowl, mix 1/8 tsp (0.75g) baking soda and ½ tsp (3g) kosher salt with the well dried shrimps. Place in the fridge and dry brine for 30 minutes.
Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Sauté Shallots, Garlic and Shrimps: Pour in 3 tbsp (45ml) olive oil, 4 tbsp (57g) unsalted butter to the pot. Ensure to coat oil over whole bottom of the pot. Sauté minced shallots (50g) and minced garlic (10g) until soften and fragrant. Add in dry brined shrimps. Cook for about 1 minute per side until the shrimps are about 80% cooked. Remove shrimps and set aside to allow the residual heat to finish cooking them.
Add Rice and Season: Add 2 cups (400g) Arborio rice into the garlic butter oil. Stir until rice is evenly coated with the oil. Continue to stir the rice. After 2 – 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white. Pour in 2 tsp (10ml) Japanese soy sauce and 2.5 tbsp (45g) white or yellow miso paste. Mix well with the rice.
Deglaze: Pour in ¾ cup (188ml) cooking sake, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the sake boil for roughly a minute allowing the alcohol to evaporate.
Pressure Cook Risotto: Pour in 4 cups (1L) homemade fish stock. It is a good time now to make sure no rice or shallot pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.
Softer Risotto: This cooking time will produce al-dente risotto. If you prefer softer risotto, add an extra minute or two on the cooking time.
Peel Shrimps: While the risotto is pressure cooking, peel the shrimps.
Optional Step: Warm serving plates in the oven (Hot serving plates will ensure the best consistency).
Reduce Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for a few minutes longer over medium heat (Instant Pot: Press Sauté button). Add in 0.7oz (20g) Parmesan cheese and thinly sliced green onions. Mix well. Taste and season with kosher salt and black pepper.
Serve: Place cooked shrimps on top and serve immediately with more Parmesan cheese 🙂