Instant Pot Mushroom Risotto

Method

1. 1

   Heat the Instant Pot using the Sauté-Normal function. Add the olive oil, butter, and mushrooms. Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms have turned golden brown.

2. 2

   Next, add the shallot and cook for an additional 2-3 minutes, or until the shallot has softened and started to become translucent.

3. 3

   Next, add arborio rice, garlic, and kosher salt. Cook for an additional 1-2 minutes.

4. 4

   If using, add the white wine and use a wooden spoon to scrape any bits off the bottom of the instant pot.

5. 5

   Next, add the chicken stock and stir to combine. Attach the lid and set the Instant Pot to the Pressure

6. 6

   Cook-Normal-High Pressure setting for 5 minutes. Ensure the valve is in the “sealing” position.

7. 7

   Note: A wooden spoon will scrape the bits off the bottom of the pan without scratching the surface of the Instant Pot. Additionally, the Instant pot will take 5-10 minutes to pressurize and will show “On” on the display. Once the Instant Pot has pressurized, it will begin counting down from 5.

8. 8

   Once the Instant Pot has finished cooking, release the steam manually by switching the valve to the “venting” position.

9. 9

   Note: Be careful! It will release steam and may splatter. I recommend using a long spoon or tongs to move the valve.

10. 10

    When the Instant Pot has fully depressurized, remove the lid and stir in the parmesan and lemon juice. Stir vigorously for 1-2 minutes— this will help the risotto release its starch and will give that authentic, slow-cooked, taste and texture.

11. 11

    Serve warm, with a grating of fresh parmesan and a crack of black pepper, if desired.