INSTANT POT MUSHROOM RISOTTO
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Provided by Nick Kindelsperger
Categories Instant Pot Risotto Mushroom Onion Rice White Wine Stock Parsley Parmesan
Yield Makes about 5 1/2 cups
Number Of Ingredients 10
Steps:
- Set Instant Pot on medium heat or "Sauté" and pour oil into cooker insert. Add mushrooms and cook until any moisture they've released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
- As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
- Divide risotto among bowls. Top with parsley and Parmesan and serve.
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Mthobisi Ndlanzi
[email protected]This is the best risotto I've ever had. Thank you for sharing this recipe!
md yasin
[email protected]I've never made risotto before, but this recipe made it so easy. It turned out perfect!
Rinchhen Sherpa
[email protected]This risotto was amazing! I will definitely be making it again.
Adeoti Anuoluwapo
[email protected]Overall, I thought this was a good recipe. The risotto was tasty, and it was easy to make. I would definitely recommend it to others.
Owopetu ayobami
[email protected]I followed the recipe exactly, but my risotto didn't turn out as creamy as I expected. I'm not sure what went wrong.
Onika Kayo
[email protected]The risotto was a bit too al dente for my liking. I think I'll cook it for a few minutes longer next time.
Rainee Queen
[email protected]This risotto was a bit bland for my taste. I think I'll add some more herbs and spices next time.
RODOLFO CATITO
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The risotto was creamy and flavorful, and the mushrooms were perfectly cooked.
Amelia Frandsen
[email protected]I added a bit of white wine to the risotto, and it really took it to the next level.
Melissa Mendes
[email protected]I love that this recipe uses dried mushrooms. They add so much more flavor than fresh mushrooms.
Yousef Morad
[email protected]This is my go-to risotto recipe now. It's quick, easy, and always delicious.
Vincent Mutimbajr
[email protected]I was a bit skeptical about making risotto in the Instant Pot, but I'm glad I gave it a try. It was so much easier than I thought it would be, and the risotto turned out wonderfully creamy and flavorful.
Tasnemul Hasan
[email protected]I've made this risotto a few times now, and it's always a hit. It's so easy to make in the Instant Pot, and it comes out perfectly every time.
Nisar Bhutta
[email protected]This risotto was a delight! The mushrooms added a rich, earthy flavor, and the Parmesan cheese gave it a creamy texture. I served it with a side of roasted asparagus, and it was the perfect meal.