Mushroom 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.
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
  • 1tbsp vegetable oil
  • 4tbsp salted butter1/2 stick
  • 2 large shallotsminced
  • 3 garlic clovesminced or pressed
  • 1 1/2lb baby bella mushroomssliced
  • 1/2cup dry white winelike a chardonnay
  • 2cups Arborio rice
  • 4 1/2cups mushroom broth or chicken brothe.g. Mushroom Better Than Bouillon
  • 1tsp seasoned salt
  • 1/2tsp black pepper
  • 1/2tsp Italian seasoning
  • 1/2cup grated parmesan cheese
  • 1tbsp white or black truffle oil
  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.