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Zest Plus - Steamed Scallops and Broccoli with Farro
Balsamic Mushroom Risotto
| By : |
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
4 - 6 servings
|
Ingredients
- 2 + 1 tbsp olive oil divided
- 2 + 1 tbsp butter divided
- 8 oz crimini or baby bella mushrooms sliced
- 8 oz wild mushrooms (shitake, oyster, etc.), sliced
- 1 1/2 tbsp balsamic vinegar
- 2 shallots finely diced
- 1 1/2 cups Arborio rice
- 1 tsp celery seed
- 1/2 cup white wine
- 3 cups chicken broth warmed, or vegetable
- 2/3 cup grated parmesan
- Salt and pepper to taste
- 1/4 cup chopped italian parsley optional
Ingredients
|
Instructions
- Add
2 tbsp olive oil and2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH. - When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid.
- Add soy sauce and cook and stir an additional 7 minutes.
- Add
1 tbsp olive oil and1 tbsp butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes. - Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
- When the time is up, quick-release the remaining pressure.
- Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed.
- Stir in parmesan cheese until melted. Adjust seasonings as needed.
- Serve immediately garnished with chopped italian parsley.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Perfect consistency and flavour.
Risotto turned out quite well. I used rehydrated dried mushrooms and used the mushroom water as stock. This gives it a strong mushroom flavour so only try if you love mushrooms. There is one error in the recipe. Where it states to add soy sauce the balsamic vinegar should be added.
Hi there, im vegetarian and dont drink. What can i substitute the wine and chicken stock with? Thank you
First meal with my new IP. Worked and tasted wondefull.
Good taste. Def not true risotto texture, but given the ease, we would make it again. I would add another 1/2 cup liquid – it was a little dry/Al dente.
Awesome, have made it twice now
I would suggest 1/2 tsp celery seed. The celery flavor was too strong. Otherwise a great recipe
This is so amazing! I have made it twice in a week and my family can’t get enough! I did add just a little extra cheese because we love cheese buy it certainly doesn’t need it.
First time..only changed time to 7min from six..pefection.
Will def make again
Good risotto recipe if you don’t have patience for conventional risotto (like me). Be aware there seems to be a disconnect between instructions and ingredients: instructions should read “balsamic vinegar”, not “sou sauce”
How much soy sauce? It’s doesn’t appear to be called out under Ingredients