Mushroom and Herb Risotto

Earthy, meaty mushrooms and fresh herbs pair perfectly with salty, savory Parmesan cheese and the rich creaminess of risotto. We especially liked this dish made with a combination of fresh mushrooms—a mix of shiitakes and oysters was our favorite—but even basic cremini mushrooms yielded delicious results. Serve this as a first course or, with a lemon vinaigrette-dressed salad alongside, as a satisfying light main dish. It also is terrific as an accompaniment to simple roasted or sauteed chicken. Don’t forget to quick-release the pressure. If the pressure is allowed to release naturally, the rice will overcook and turn mushy and gummy.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, arborio or carnaroli rice, Chistopher Kimball, contributed, cook 30 min, easy, finely chopped fresh sage, ground black pepper, instant pot recipes, instant pot risotto recipes, kosher salt, low sodium vegetable broth, medium shallots, mixed fresh mushrooms, modern, parmesan cheese, prep 10 min, pressure cook, salted butter, side dish, sliced fresh chives, white balsamic vinegar

Prep Time

10 min

Cook Time

30 min

Servings

4 servings

Ingredients

6 tbsp salted butter
2 medium shallots
8 oz mixed fresh mushrooms
1 cup arborio or carnaroli rice
2 tbsp finely chopped fresh sage
1 cup low sodium vegetable broth
1 1/2 oz Parmesan cheese
kosher salt
ground black pepper
4 tbsp sliced fresh chives
4 tsp white balsamic vinegar

Instructions

START: On a 6-quartInstant Pot, select Normal/Medium Sauté. Add 2 tablespoons of thebutter and let melt. add the shallots and mushrooms, then cook, stirring occasionally, untilthe mushrooms have released all of their moisture, about 5 minutes. Add the rice and cook,stirring, until the grains are translucent at the edges, 1 to 2 minutes. Stir in the sage, brothand 1 1/2 cups water, then distribute the mixture in an even layer.
FAST: Press Cancel, lock the lid in place andmove the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
FINISH: Vigorously stir in the Parmesan and the remaining 4 tablespoons butter, adding the butter one piece at a time. Taste and season with salt, then stir in 3 tablespoons of the chives and the vinegar. serve sprinkled with the remaining 1 tablespoon chives and with additional Parmesan on the side.