Mushroom Risotto (Pressure Cooker / Instapot)
Cooking Instructions
- 1
Heat 4-6 tbsp olive oil and 4-6 tbsp butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, stirring until excess moisture has evaporated and just browning, season with salt n pepper, about 8 minutes.
- 2
Add 1-2 diced yellow onions, 2-4 minced garlic, and chopped porcini mushroom (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes.
- 3
Add 2-3 lbs of the grain, stirring until rice is evenly coated in 4-8 tbsp oil and toasted but not browned, 3-4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in 2-4 tsp soy sauce and 1-2 tbsp miso paste until evenly incorporated
- 4
Add 1 cup wine, stirring until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
- 5
Add 1-2 quarts chicken stock and scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to high pressure (10 psi on most units). Cook at pressure for 5 minutes, natural pressure release 2-3 minutes, then depressurize cooker.
- 6
Open pressure cooker and stir to combine rice and a creamy consistency should begin to develop. Stir in 1/4 + cup cream (if using), 30+ g cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. (It should flow slowly when you drag a trail through it with a spoon). Passing extra cheese at the table
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Credits to: Allrecipes
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