Mushroom Risotto
By :Jeffrey Eisner
instant pot, instant pot recipes, instant pot risotto
Do you believe in magic? You’re going to once you see how the Instant Pot changes your risotto game. This supreme dish requires zero babysitting but is still cooked to rich and creamy, shroomy perfection.
instant pot, instant pot recipes, instant pot risotto
Votes: 1
Rating: 5
Rate this recipe!
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Prep Time 5 minutes
Cook Time 26 minutes
Servings
4-6 servings
Ingredients
  • 1 tbsp vegetable oil
  • 4 tbsp salted butter 1/2 stick
  • 2 large shallots minced
  • 3 garlic cloves minced or pressed
  • 1 1/2 lb baby bella mushrooms sliced
  • 1/2 cup dry white wine like a chardonnay
  • 2 cups Arborio rice
  • 4 1/2 cups mushroom broth or chicken broth e.g. Mushroom Better Than Bouillon
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 tbsp white or black truffle oil
Prep Time 5 minutes
Cook Time 26 minutes
Servings
4-6 servings
Ingredients
  • 1 tbsp vegetable oil
  • 4 tbsp salted butter 1/2 stick
  • 2 large shallots minced
  • 3 garlic cloves minced or pressed
  • 1 1/2 lb baby bella mushrooms sliced
  • 1/2 cup dry white wine like a chardonnay
  • 2 cups Arborio rice
  • 4 1/2 cups mushroom broth or chicken broth e.g. Mushroom Better Than Bouillon
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 tbsp white or black truffle oil
instant pot, instant pot recipes, instant pot risotto
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Instructions
  1. Place the vegetable oil and butter in the Instant Pot. Hit Sauté and Adjust so it’s on the More or High setting and heat until the butter has just begun to bubble.
  2. Add the shallots and cook for about 2 minutes, until softened. Then add the garlic and sauté for 1 minute longer.
  3. Add the mushrooms and cook, stirring constantly, until the mushrooms have browned and cooked down a bit, about 2 minutes.
  4. Add the white wine and bring to a simmer for 3 minutes, stirring and scraping up any browned bits from the bottom of the pot.
  5. Stir in the rice and sauté for 1 minute.
  6. Add the broth, seasoned salt, black pepper, and Italian seasoning. Stir well, giving the bottom of the pot a few last good scrapes so nothing’s stuck on.
  7. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
  8. Add the grated Parmesan and truffle oil, stir well until combined, and serve.
Recipe Notes

Jeff’s Tip: You know I love to let you make my recipes your own, but here’s my one rule: when you make risotto (any risotto), you absolutely must use arborio rice. Other rices won’t get creamy and you’ll end up with a gloppy mess.

4 replies
  1. Dee
    Dee says:

    I made this recipe last week and it was absolutely delicious. I will be making it again & again! Thanks Jeff for all your wonderful recipes, instruction & passion for what you do to help us make delicious meals.

  2. Irene
    Irene says:

    I love my Instant Pot and the Air Fryer lid. I have tried a number of recipes from the InstantPot website. I was hesitant to try a risotto as I have a traditional recipe that is really good. I finally tried this one since it was the closest one to my classic recipe. It is not quite as creamy as the original one but it is pretty close for 10% of the effort. I’ll do it again. Thanks Jeffrey Eisner.

  3. dk
    dk says:

    I must respectfully disagree with your “only use arborio rice” comment. There are several alternatives. My favorite and less gritty tasting, compared to aborio, rice is carnaroli. If you have spent any time cooking regional authentic risotto, carnaroli is preferred.

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