Mushroom and Herb Risotto
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.
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Ingredients
  • 6tbsp salted buttercut into 1 tbsp pieces, divided, 3/4 stick
  • 2 medium shallotschopped
  • 8oz mixed fresh mushrooms tough stems removed, thinly sliced
  • 1cup arborio or carnaroli rice
  • 2tbsp finely chopped fresh sage
  • 1cup low sodium vegetable broth
  • 1 1/2oz Parmesan cheesefinely grated (3/4 cup), plus more to serve
  • kosher salt
  • ground black pepper
  • 4tbsp sliced fresh chivesdivided, 1/2 inch lengths
  • 4tsp white balsamic vinegar
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.