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Instant Pot Adventures-Mushroom Risotto

Ingredients

  • Adapted from This Old Gal Blog
  • 1 ounce Porcini/Wild Mushrooms/shiitakes dried soaked in warm water to soften
  • 6-8 oz Fresh Crimini Mushrooms roughly chopped or mix of fresh mushrooms such as shiitakes or oysters
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 1/2 cups 9oz Arborio Rice (or medium-grain white rice)
  • 3 Large Shallots chopped or 2 cloves of garlic and 1/2 finely chopped yellow onion
  • 1 Teaspoon Fennel Seeds crushed or 1 tsp. fresh thyme leaves
  • 1/2 cup Dry White Wine
  • 2 cups Chicken Broth
  • 1.5 cups Mushroom water or Water or Broth reserved from soaking dried mushrooms
  • 1/2 teaspoon Sea Salt
  • 1/2-1 cup 3 oz Parmesan
  • 2 Tablespoons Fresh Parsley chopped or chives
  • 1 T Butter to finish

Instructions

  • Dried Mushrooms, bring 2 cups water to boil in heavy small saucepan. Add mushrooms.
  • Cover and let stand until mushrooms soften, about 10 minutes.
  • Transfer mushrooms to cutting board and chop coarsely, reserve liquid.
  • Select Sauté or Browning on your Pressure Cooker and allow to heat.
  • Add oil and butter to Instant Pot and shallots or garlic/onion mixture, fennel seeds or thyme, stir and then add rice cook for three minutes.
  • Add wine and cook until almost evaporated, stirring frequently, about 1 minute.
  • Mix in 3.5 cups broth (or 2 cups broth/1.5 cups reserved mushroom soaking liquid), salt and mushrooms.
  • Lock lid in place and close Pressure Valve. Press manual and adjust time to 4 minutes. Cook at High Pressure for 4 minutes. After beep, do a Quick Release (careful its hot).
  • Turn Pot off and select sauté. Stir rice until creamy and tender but still firm to the bite, approximately 2 minutes.
  • If more liquid is needed, stir in a little more broth or reserved mushroom liquid. Add more until desired creaminess is achieved.
  • Mix in cheese and butter. Season risotto with salt & pepper to taste.
  • Transfer to heated plates or serving bowl.
  • Garnish with parsley or chives and serve while hot!