Mushroom and Herb Risotto

By: Milk Street

Mushroom and Herb Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 servings, arborio or carnaroli rice, 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 icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon 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.
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