Mushroom and Herb Risotto


  • 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
  • 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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