"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Instant Pot Mushrrom Risotto Recipe

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This recipe for Instant Pot Mushrrom Risotto, by , is from Jan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Kruger
Added: Tuesday, February 13, 2018

Category:
Category:

Ingredients:  
Ingredients:  
Instant Pot Mushroom Risotto

Ingredients
1 quart chicken broth
1 ounce dried porcini mushrooms
1 1/2 pounds mixed mushrooms ( shiitake, cremini, oyster, handler
4 T olive oil
4 T butter
salt and pepper
1 yellow onion
2 cloves garlilc
1 1/2 cup arborio rice
2 T soy sauce
1 T light miso paste
3/4 dry white wine
1/4 c heavy cream
1 oz. grated parmiggiano,reggiano
parsley, terragon, chives

Directions:
Directions:
Place chicken broth and porcini mushrooms in large glass and microwave 5 min.
Using a slotted spoon, remove porcini and chop. set aside
Heat olive oil and butter in bottom of Instant Pot and saute. Add fresh mushrooms , sauce 8 minutes, onion and garlic and sauce until soft and browned, another 4 minutes.

add rice and cook until coated, add wine, soy sauce, miso, add rice to cooker and cook. Strain chicken broth and add all broth to Instant Pot. close pressure cooker and bring up to low pressure. open pressure cooker and stir in cream, cheese and herbs, season with salt and pepper and serve.

 

 

 

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