Mushroom Risotto

By: Publications International

Mushroom Risotto
cuisine icon Course
Dinner, Main Course
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, black pepper, butter, cheese, chopped, chopped fresh parsley, chopped shallots or 1 small onion, dinner, garlic, grated romano cheese, instant pot pro tested, instant pot tested, madeira wine, main course, minced, mushroom, olive oil, pressure cook, pro plus tested, Publications International, rice, salt, sliced mushrooms, uncooked arborio rice, vegetable broth

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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