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INSTANT POT MUSHROOM RISOTTO  Recipe

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This recipe for INSTANT POT MUSHROOM RISOTTO  is from Jan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

INSTANT POT
Ingredients:  
Ingredients:  
1 Qt chicken broth
1 oz dried porcini mushrooms
1 1/2 pounds mixed mushrooms - shiitake, cremini, oyster, chanterelle, trimmed thinly sliced 
4 T olive oil
4 T butter
Salt, pepper
1 onion chopped
2 med garlic 
1  1/2 cups arborio rice
1 T miso paste 
2 T soy sauce
3/4 cup white wine
1 cup heavy cream
1 oz grated Pamigiano-reggiano chees
Add fresh chives, parsley if you want to.  
Directions:
Directions:
Place broth and dried mushrooms in micro wave bowl and put on high for 5 minutes.  Strain broth, toss mushrooms. Gives it lots of flavor.  
(Add fresh mushrooms to INSTA POT season with salt and pepper, and sauté until well browned. I browned on stove because of Dianne) 

Add onion, garlic, until onions softened and sauté for 4 minutes.  Add rice and cook until rice is coated in oil and then put INSTA pot of 4 minutes.   Stir in soy sauce and miso.  Add wine and cook 2 minutes.  
Pour stock through strainer discarding mushrooms.   Pour into pot of pressure cooker, 
Cook at low pressure for for 5 minutes, stir in cream, cheese, cook for 2 minutes more. Serve immediately on hot plates 

 

 

 

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