Instant Pot® Mushroom Risotto

(from home4edu’s recipe box)

I made some adjustments per other reviewers suggestions. Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That’s because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It’s a labor-intensive dish that’s worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It’s not. This is the real stuff. You’ll probably start making risotto far more often after you try this one.

Source: https://www.allrecipes.com/recipe/259455/instant-pot-mushroom-risotto/?printview

Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people

Categories: Rice

Ingredients

  • 1/4 cup olive oil
  • 3 cups diced mushrooms
  • 1 cup chopped onion
  • 1 sprig rosemary
  • 1 1/2 cups Arborio rice
  • 3/4 cup white wine
  • 1 quart chicken stock
  • salt and ground black pepper to taste
  • 1/4 cup unsalted butter
  • 1/2 - 3/4 cup grated Parmesan cheese (or blend of Parm, Romono, Asiago)

Directions

  1. Step 1: Select the Saute function on an electric pressure cooker (such as Instant Pot® On mine, adjust Saute to low by pushing ’Adjust x2). Add olive oil; stir until butter melts, about 2 minutes.

  2. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes.

  3. Stir in onion; cook for 2 minutes.

  4. Add rosemary sprig; cook for 2 minutes then remove.

  5. Step 2: Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.

  6. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

  7. Step 3: Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow to come to pressure and cook for allotted time. (Can also use Rice setting for 10 minutes.)

  8. Step 4: When time ends, allow to natural vent for 5 minutes (meaning -don’t touch it). Stand back; turn knob to point at Vent. Remove lid when pressure is completely released, about 5 minutes.

  9. Step 5: Stir risotto until creamy, about 1 minute. Season with salt and pepper. Stir in Parmesan cheese and 1/4 C unsalted butter until melted and combined.

  10. Cook’s Notes: Substitute vegetable stock for the chicken stock if preferred.

  11. Tips: The Instant Pot® will take about 15 minutes to come to full pressure, then the timer will begin counting down, so you can walk away and come back when it beeps.

  12. The magazine version of this recipe uses 1 quart low-sodium vegetable broth and 3/4 cup Parmesan cheese.

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