The Yum Yum Factor

Poor Shack. Two of the things that he loves the most are things I almost never make for him - veal parmesan and arancini. To make arancini, you need to have cold, leftover risotto but, trust me, if I am going to stand over a stove, stirring rice, for half an hour, I am not going to put it all aside to use for fried rice balls. Occasionally, I might have gone out of my way to double the recipe so that I could make these the next day but, honestly,  that often just resulted in gluttony. We were left with all of us rolling around the house, moaning and groaning, with too much food in our bellies and still not enough leftover rice. Enter my Instant Pot. Since making my first batch of risotto in the pressure cooker, I have not looked back. I was the last person who wanted to believe that you could end up with a risotto that was indistinguishable from a lovingly stirred pan of soupy rice but, here I am, making risotto in the pressure cooker all the live long day...