Recipes
Mushroom Risotto
4-6 servings
30-60 min
Easy
INSTRUCTIONS
- Place the vegetable oil and butter in the Instant Pot. Hit Sauté and Adjust so it’s on the More or High setting and heat until the butter has just begun to bubble.
- Add the shallots and cook for about 2 minutes, until softened. Then add the garlic and sauté for 1 minute longer.
- Add the mushrooms and cook, stirring constantly, until the mushrooms have browned and cooked down a bit, about 2 minutes.
- Add the white wine and bring to a simmer for 3 minutes, stirring and scraping up any browned bits from the bottom of the pot.
- Stir in the rice and sauté for 1 minute.
- Add the broth, seasoned salt, black pepper, and Italian seasoning. Stir well, giving the bottom of the pot a few last good scrapes so nothing’s stuck on.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
- Add the grated Parmesan and truffle oil, stir well until combined, and serve.
Notes
Jeff’s Tip: You know I love to let you make my recipes your own, but here’s my one rule: when you make risotto (any risotto), you absolutely must use arborio rice. Other rices won’t get creamy and you’ll end up with a gloppy mess.
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About the chef
Jeffrey Eisner
Jeffrey Eisner is a multiple-time #1 bestselling author where his debut cookbook was one of the most sold during the 2020 pandemic – a time when people were cooking at home more than ever. His trusted and signature recipes earned him numerous appearances on both national and international television. He develops and tests his recipes in both the rural farmlands and in the bustling city. When not cooking, he enjoys traveling with his partner Richard, and spoiling their dog, Banjo the Norwich Terrier. He also loves pinball.
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