Mushroom Risotto

By: Jeffrey Eisner

Mushroom Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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."]
cuisine icon Keywords
30-60 min, 4-6 servings, arborio rice, baby bella mushrooms, black pepper, contributed, cook 26 min, dinner, dry white wine, easy, garlic cloves, grated parmesan cheese, instant pot recipe, instant pot rice, instant pot risotto recipes, italian seasoning, large shallots, main course, modern, mushroom broth or chicken broth, prep 5 min, pressure cook, salted butter, sauté, seasoned salt, side dish, vegetable oil, white or black truffle oil

prep icon Prep Time
5 min
cook icon Cook Time
26 min

serving icon Servings
4-6 servings
Ingredients
  • 1 tbsp vegetable oil
  • 4 tbsp salted butter
  • 2 large shallots
  • 3 garlic cloves
  • 1 1/2 lb baby bella mushrooms
  • 1/2 cup dry white wine
  • 2 cups arborio rice
  • 4 1/2 cups mushroom broth or chicken broth
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp white or black truffle oil
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.
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