Instant Pot Mushroom Risotto
Fall has finally arrived, and although you would not know it here in Florida, elsewhere temperatures have cooled, and folks are enjoying heartier meals. I love all the varieties of mushrooms that show up in our local markets during the fall season, and I try to incorporate them in my meals as much as possible.
When it comes to my kitchen, I consider myself a traditional cook. I like to make my fresh pasta and bread by hand and find the mixing and kneading to be very relaxing. I also love to slowly stir broth into my risotto, but standing over the stove for half an hour while guests wait for their meal can be stressful. When I discovered that preparing risotto in an Instant Pot can be accomplished in mere minutes, I decided that I had to try it.
This method of preparing risotto is very easy, but it is best used when all the ingredients are added at once. The actual cooking time under pressure is just five minutes, but you still need to start out by sautéing the onions and mushrooms, then the rice. The actual preparation and cooking time to make this delicious risotto is under thirty minutes, which makes it a great option for busy weeknight meals.
To enhance the mushroom flavor, I like to add dried porcini mushrooms that I grind finely first. I prefer to use fresh porcini, portobello, or cremini mushrooms in this dish, but any fresh mushrooms will work. The key to a flavorful risotto is using an Italian variety of rice that is specifically grown in Italy, such as Arborio, Vialone Nano, or Cararoli. Arborio can now be found in most American grocery stores, but certainly can be found at an Italian specialty store. I discovered an amazing, if not inexpensive brand of rice called Acquerello that has won multiple awards and creates the perfect risotto. This rice is sold in a blue and silver can, and is an aged Carnaroli variety of rice. Acquerello can be bought online or at some specialty stores. By using high-quality ingredients, you can be confident in the delicious flavor of your risotto.Â
Buon Appetito!
Deborah Mele
Instant Pot Mushroom Risotto
An easy method for preparing a creamy mushroom risotto.
Ingredients
- 1 Ounce Dried Porcini Mushrooms, Finely Ground
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Olive Oi
- 8 Ounces Fresh Mixed Mushrooms, Finely Chopped, Reserving 1/3 Cup For Garnish (You May Substitute Other
- Mushrooms If Unavailable)
- 1/2 Cup Finely Chopped Onion
- 1 1/2 Cups Arborio Rice
- 1/2 Cup Dry White Wine
- 4 Cups Homemade Beef Broth, Heated
- Salt & Pepper
- 1 1/2 Teaspoons Chopped Fresh Thyme
To Finish:
- 2 Tablespoons Butter
- 1/4 Cup Grated Parmesan Cheese
Instructions
- Turn Instant Pot to Sauté and heat the butter and oil until sizzling.
- Cook the mushrooms until golden brown over medium heat, stirring often, about 7 to 8 minutes
- Remove the 1/3 cup of mushrooms and set aside for serving.
- Add the onions to the remaining mushrooms in the pan along with the thyme, and cook until they are translucent.
- Add the rice and stir until it is well coated with the butter mixture.
- Add the wine, and stir continually over medium heat until it is absorbed.
- Add 4 cups of broth to the pan and seal with the lid.
- Turn on High for 5 minutes.
- Let the rice release steam naturally for 10 minutes, then remove the lid.
- Add the remaining butter along with the cheese, and season with salt and pepper to taste.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 1160mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 7g
