Mushroom and Herb Risotto
By :Milk Street
instant pot recipes
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Earthy, meaty mushrooms and fresh herbs pair perfectly with salty, savory Parmesan cheese and the rich creaminess of risotto. We especially liked this dish made with a combination of fresh mushrooms—a mix of shiitakes and oysters was our favorite—but even basic cremini mushrooms yielded delicious results. Serve this as a first course or, with a lemon vinaigrette-dressed salad alongside, as a satisfying light main dish. It also is terrific as an accompaniment to simple roasted or sauteed chicken. Don’t forget to quick-release the pressure. If the pressure is allowed to release naturally, the rice will overcook and turn mushy and gummy.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 6 tbsp salted butter cut into 1 tbsp pieces, divided, 3/4 stick
  • 2 medium shallots chopped
  • 8 oz mixed fresh mushrooms tough stems removed, thinly sliced
  • 1 cup arborio or carnaroli rice
  • 2 tbsp finely chopped fresh sage
  • 1 cup low sodium vegetable broth
  • 1 1/2 oz Parmesan cheese finely grated (3/4 cup), plus more to serve
  • kosher salt
  • ground black pepper
  • 4 tbsp sliced fresh chives divided, 1/2 inch lengths
  • 4 tsp white balsamic vinegar
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 6 tbsp salted butter cut into 1 tbsp pieces, divided, 3/4 stick
  • 2 medium shallots chopped
  • 8 oz mixed fresh mushrooms tough stems removed, thinly sliced
  • 1 cup arborio or carnaroli rice
  • 2 tbsp finely chopped fresh sage
  • 1 cup low sodium vegetable broth
  • 1 1/2 oz Parmesan cheese finely grated (3/4 cup), plus more to serve
  • kosher salt
  • ground black pepper
  • 4 tbsp sliced fresh chives divided, 1/2 inch lengths
  • 4 tsp white balsamic vinegar
instant pot recipes
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Rating: 0
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Instructions
  1. START: On a 6-quartInstant Pot, select Normal/Medium Sauté. Add 2 tablespoons of the butter and let melt. add the shallots and mushrooms, then cook, stirring occasionally, until the mushrooms have released all of their moisture, about 5 minutes. Add the rice and cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes. Stir in the sage, broth and 1 1/2 cups water, then distribute the mixture in an even layer.
  2. FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  3. FINISH: Vigorously stir in the Parmesan and the remaining 4 tablespoons butter, adding the butter one piece at a time. Taste and season with salt, then stir in 3 tablespoons of the chives and the vinegar. serve sprinkled with the remaining 1 tablespoon chives and with additional Parmesan on the side.
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