Mushroom Risotto


  • 2 tbsp olive oil
  • ¾ cup chopped shallots or 1 small onion, chopped
  • 8 ounces sliced mushrooms
  • 3 cloves garlic, minced
  • 1-½ cups uncooked arborio rice
  • ¼ cup Madeira wine
  • 3-½ cups vegetable broth
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅔ cup grated Romano cheese
  • 3 tbsp chopped fresh parsley
  • 2 tbsp butter
  • Press Sauté; heat oil in Instant Pot. Add shallots; cook and stir 2 Minutes or until softened. Add mushrooms; cook and stir about 6 Minutes or until liquid evaporates and mushrooms begin to brown. Add garlic; cook and stir 30 Seconds. Add rice; cook and stir 1 Minute. Add Madeira; cook and stir 1 Minute or until almost evaporated. Stir in broth, salt and pepper; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 6 Minutes.
  • When cooking is complete, use quick release.
  • Press Sauté; adjust heat to low. Cook about 3 Minutes or until risotto reaches desired consistency, stirring constantly. Stir in cheese, parsley and butter until blended.
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