Ingredients: |
Ingredients: 1 tbsp of vegetable oil
4 tbsp (1/2 stick) of salted butter, divided in half
2 large shallots, diced
24 oz (or three 8 oz packages) of Baby Bella mushrooms, sliced
1 tbsp of crushed garlic
2 cups of Arborio rice (make sure you use Arborio rice for a risotto)
4.5 cups of mushroom broth (or chicken, garlic or vegetable broth – I used 4.5 tsp of Mushroom Better Than Bouillon + 4.5 cups of water)
1/2 cup of a dry white wine (white cooking wine is fine too – but if you don’t use wine, add another 1/2 cup of broth)
1 tsp of seasoned salt
1/2 tsp of black pepper
1/4 tsp of Italian seasoning
1/4 tsp of dried parsley
1/2 cup of grated Parmesan cheese
1 tbsp of white or black truffle oil
|
Directions: |
Directions:- Add the vegetable oil and the first 2 tbsp (1/4 stick) 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 shallots and cook for about 2 minutes so it softens and just lightly browns. Then, add the garlic and sauté for another minute with the shallots. Lastly, add the mushrooms and add the other 2 tbsp (1/4 stick) of butter. Stir constantly with the shallots and garlic for another 2-3 minutes until the butter’s melted and the mushrooms brown a bit in color
- Next, add in the white wine and once it bubbles, let it do so for another minute so the mushrooms simmer in it as you deglaze (scrape) the bottom of the pot to make sure it’s free and clear of any veggie remnants from sautéing (NOTE: If not using wine, add in 1/2 cup of the broth now)
- Add in the rice and mix it in with everything in the pot and let sauté for 1 minute
- Lastly, add in the broth, seasoned salt, black pepper, Italian seasoning and dried parsley. Stir well, once again deglazing the bottom of the pot so nothing’s stuck on. (NOTE: It will look like there’s way too much liquid in the pot given how much risotto is in it, but trust me. It will be magical and perfect once cooked since Arborio rice is a major liquid absorber once cooked)
- Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 6 minutes.
- Quick release when done. Once the lid comes off, stir everything together and it will immediately be the right consistency
- Add in the grated Parmesan cheese and truffle oil, stir until well combined and transfer to a serving dish
- Enjoy! Thanks |
This recipe for Mushroom Risotto is from