Mushroom Risotto (Instant Pot) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp vegetable oil
3 tbsp salted butter, divided in half
1 medium onion, diced
16 oz mushrooms, sliced
1 tbsp crushed garlic
1/4 cup white wine
1 1/2 cups of Arborio rice
3 1/2 cups mushroom or chicken broth
1 tsp salt
1/2 tsp black pepper
1/4 tsp Italian seasoning
1/4 tsp dried parsley
1/3 cup of grated Parmesan cheese
1 tbsp of white or black truffle oil (optional)
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Directions: |
Directions:Add the vegetable oil and the first 1 1/2 tbsp of butter to the Instant Pot
Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
Add the onions and cook for about 2 minutes until soft and just lightly brown.
Add the garlic and sauté for another minute.
Add the mushrooms the other 1 1/2 tbsp of butter.
Stir constantly for another 2-3 minutes until the butter’s melted and the mushrooms brown a bit in color.
Add in the white wine and let it bubble for a minute as you scrape the bottom of the pot to make sure there is nothing stuck.
Add in the rice and mix it in with everything in the pot and let sauté for 1 minute.
Add in the broth, salt, black pepper, Italian seasoning and dried parsley and stir well.
Secure the lid and cook on High Pressure for 6 minutes. Quick release when done.
Stir well.
Add in the grated Parmesan cheese and truffle oil and stir again |
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