Balsamic Mushroom Risotto


  • 2 + 1 tbsp olive oil
  • 2 + 1 tbsp butter
  • 8 oz crimini or baby bella mushrooms
  • 8 oz wild mushrooms
  • 1 1/2 tbsp balsamic vinegar
  • 2 shallots
  • 1 1/2 cups Arborio rice
  • 1 tsp celery seed
  • 1/2 cup white wine
  • 3 cups chicken broth
  • 2/3 cup grated parmesan
  • Salt and pepper
  • 1/4 cup chopped italian parsley
  • Add 2 tbsp olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  • When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid.
  • Add soy sauce and cook and stir an additional 7 minutes.
  • Add 1 tbsp olive oil and 1 tbsp butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes.
  • Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed.
  • Stir in parmesan cheese until melted. Adjust seasonings as needed.
  • Serve immediately garnished with chopped italian parsley.
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