Artichoke, Mascarpone, and Serrano Ham Risotto


  • 2 tbsp butter
  • 1 tbsp olive oil
  • ⅓ cup onion chopped
  • 1 clove garlic, chopped
  • 1 ½ cups Arborio rice
  • ¼ cup white wine
  • ¼ lb (120 g) serrano ham
  • 3 cups chicken broth
  • ¼ cup Mascarpone cheese
  • ¼ cup Parmesan cheese
  • 1 jar artichoke bottoms, quartered
  • Salt and pepper to taste
  • Sliced almonds and chopped fresh cilantro for serving
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 8 Minutes. Add the butter, olive oil, onion, and garlic and sauté for 5 Minutes. Add the rice and sauté for 1 Minute more. Add ¼ cup of white wine, stirring for 2 Minutes.
  • Press Cancel and add the Serrano ham and broth. Stir.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
  • When done, press Cancel. Once all the pressure has been released, open and add the cheeses and artichokes and season with salt and pepper to taste. Mix until everything is combined and the cheese melts.
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