Confetti Egg Salad
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
4 - 6 servings
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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
- 2 tbsp soy sauce
- 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
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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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