Instant Pot Mushroom Risotto
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Instant Pot Mushroom Risotto

by | Apr 7, 2019

Instant Pot Mushroom Risotto

by | Apr 7, 2019

Risotto is one of the absolute best things you can make in your Instant Pot. We’re talking zero babysitting and worries about failure which is all-too-common the old-school, stovetop way.
 
And with the huge success of my Butternut Squash Risotto, French Onion Risotto, Eggplant Risotto and Pesto Risotto, I felt it only fitting to make the most requested risotto: MUSHROOM RISOTTO!
 
Folks, be prepared for your tastebuds to taker you on the most wild flavor trip flavor they’ve ever known. This one is simply astounding and a cinch to make!
 
Here’s How I Made It! (scroll to the bottom for fully-written recipe): 
 
Start with a few lovely shallots. (Bonus if they’re named Gene and have a ponytail)…
 
…and dice ’em up.
 
Now go to the Instant Pot and add in some vegetable oil…
 
…and butter.
 
Give the pot heat and once the butter’s melted and the oil’s sizzlin’…
 
…add in the shallots.
 
Sauté for a few minutes…
 
…and then add in some crushed garlic.
 
Let those flavors make love together as they sauté for another moment.
 
Now it’s time to add in the big ingredient: MUSHROOMS!
 
Look at those beautiful shrooms. What a trip.
 
Add some more butter following the mushrooms…
 
…and constantly stir everything for a few minutes as the butter melts and the mushrooms absorb it. 
 
After a few moments, the shrooms should look like this.
 
Now, wine it up! Pour in some dry white wine…
 
…and let the shrooms simmer in it for a moment.
 
Time to add our other key ingredient: the Arborio rice! (and yes, it MUST be Arborio rice to make a proper risotto)
 
Stir the rice up with everything in the pot and let simmer a moment.
 
And then add in a bunch of broth. I strongly suggest mushroom broth for this, but you can use chicken, garlic or vegetable if you desire.
 
Give everything a good stir and deglaze (scrape) the bottom of the pot to ensure nothing’s stuck on. And yeah, I know it seems like there’s way too much broth in there given how little rice there is in comparison, but trust me, it’s needed and magic will occur once cooked.
 
Now season it up with some seasoned salt…
 
…black pepper…
 
…Italian seasoning…
 
…and dried parsley flakes.
 
And that’s it! Give everything a good stir, secure the lid and cook at high pressure. No babysitting needed!
 
When the lid comes off, it may look like there’s a lot of broth left. Don’t be fooled.
 
As soon as you stir it up, it’s going to disappear right into the Mushroom Risotto – leaving the perfect amount of sauce.
 
Lastly, add in some grated Parmesan…
 
…and some truffle oil.
 
Give everything a good final stir…
 
…and marvel at how wonderfully it will all come together!
 
Transfer that beautiful Mushroom Risotto to a bowl…
 
…dig a fork in…
 
…and smile at what a great job you did!
 
Try it out, fall in love…
 
…and lick your lips because that’s how delicious it is! Even dogs who have parents who won’t allow them to eat it will lick their noses just from the smell!
 
Enjoy!
  • 1 tbsp of vegetable oil
  • 4 tbsp (1/2 stick) of salted butter, divided in half
  • 2 large shallots, diced
  • 24 oz (or three 8 oz packages) of Baby Bella mushrooms, sliced
  • 1 tbsp of crushed garlic
  • 2 cups of Arborio rice (make sure you use Arborio rice for a risotto)
  • 4.5 cups of mushroom broth (or chicken, garlic or vegetable broth – I used 4.5 tsp of Mushroom Better Than Bouillon + 4.5 cups of water)
  • 1/2 cup of a dry white wine (white cooking wine is fine too – but if you don’t use wine, add another 1/2 cup of broth)
  • 1 tsp of seasoned salt 
  • 1/2 tsp of black pepper
  • 1/4 tsp of Italian seasoning
  • 1/4 tsp of dried parsley
  • 1/2 cup of grated Parmesan cheese
  • 1 tbsp of white or black truffle oil

To keep it vegetarian, use the mushroom (which I recommend for this dish), garlic or vegetable broth instead of chicken broth.

If you want more truffle oil, add more after tasting or drizzle over individual servings. 

  1. Add the vegetable oil and the first 2 tbsp (1/4 stick) of butter to the Instant Pot
  2. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
  3. Add the shallots and cook for about 2 minutes so it softens and just lightly browns. Then, add the garlic and sauté for another minute with the shallots. Lastly, add the mushrooms and add the other 2 tbsp (1/4 stick) of butter. Stir constantly with the shallots and garlic for another 2-3 minutes until the butter’s melted and the mushrooms brown a bit in color 
  4. Next, add in the white wine and once it bubbles, let it do so for another minute so the mushrooms simmer in it as you deglaze (scrape) the bottom of the pot to make sure it’s free and clear of any veggie remnants from sautéing (NOTE: If not using wine, add in 1/2 cup of the broth now)
  5. Add in the rice and mix it in with everything in the pot and let sauté for 1 minute
  6. Lastly, add in the broth, seasoned salt, black pepper, Italian seasoning and dried parsley. Stir well, once again deglazing the bottom of the pot so nothing’s stuck on. (NOTE: It will look like there’s way too much liquid in the pot given how much risotto is in it, but trust me. It will be magical and perfect once cooked since Arborio rice is a major liquid absorber once cooked)
  7. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done. Once the lid comes off, stir everything together and it will immediately be the right consistency
  8. Add in the grated Parmesan cheese and truffle oil, stir until well combined and transfer to a serving dish
  9. Enjoy!

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