Balsamic Mushroom Risotto
By :Chop Secrets
Print Recipe
Votes: 11
Rating: 4.82
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas, Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
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
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas, Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
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
Votes: 11
Rating: 4.82
Rate this recipe!
Instructions
  1. Add 2 tbsp olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  2. When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid.
  3. Add soy sauce and cook and stir an additional 7 minutes.
  4. Add 1 tbsp olive oil and 1 tbsp butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes.
  5. Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed.
  10. Stir in parmesan cheese until melted. Adjust seasonings as needed.
  11. Serve immediately garnished with chopped italian parsley.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

6 replies
  1. Therealfow
    Therealfow says:

    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.

  2. Prenusha
    Prenusha says:

    Hi there, im vegetarian and dont drink. What can i substitute the wine and chicken stock with? Thank you

  3. Katydid5283
    Katydid5283 says:

    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.

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