Mushroom Risotto


  • 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
  • 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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