INSTANT POT MUSHROOM RISOTTO
This creamy risotto gets its rich flavor from leeks, wild mushrooms and white wine. Best of all, you can add the broth all at once -- no standing at the stove and stirring throughout!
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the mushrooms, garlic, leeks, thyme, 6 tablespoons of the butter, 2 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot®. Set the pot to high saute (see Cook's Note) and cook, stirring occasionally, until the vegetables have reduced in volume and are beginning to brown, 15 to 20 minutes. Add the rice and cook, stirring occasionally, until the rice is opaque but not browning, about 5 minutes.
- Add the wine and scrape up any browned bits from the bottom with a wooden spoon. Continue to cook, stirring frequently, until most of the wine has been absorbed, 2 to 3 minutes. Add the broth and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release. Being careful of any remaining steam, unlock and remove the lid.
- Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Set the pot to high saute and cook, stirring frequently, until the mixture comes to a boil and thickens slightly, 2 to 3 minutes.
- Turn off the heat, add the Parmesan and remaining 4 tablespoons butter and stir to combine. Serve with additional Parmesan.
INSTANT POT MUSHROOM RISOTTO
Easy weeknight mushroom risotto that's special enough for occasions, too! The Instant Pot makes it fast, and fail-safe. Plus we have a hack that lets you time your dinner perfectly!
Provided by Sara Bir
Categories Dinner 1-Pot Budget Comfort Food Instant Pot Pantry Meal Pressure Cooker
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Sauté the onions and garlic: Once the mushrooms are fully cooked, add the onions and garlic to the Instant Pot and cook until the onion is translucent, about 3 minutes. Sprinkle with salt and pepper to taste.
- Check for doneness: Carefully taste a bit of the risotto. You are checking for doneness-you want the rice to have a little bite, but not be raw and crunchy. If it's loose and soupy or if it's crunchy, turn on the "Sauté" setting and cook with the lid off. If loose stir constantly, until more of the liquid has been absorbed by the rice. If it's crunchy add the remaining 1/4 cup stock and stir until it's absorbed a bit, about 1 minute. You want the consistency to be " all'onda " ("like waves" in Italian). It's the risottoland happy place between soupy/watery and gloppy/stiff. You want it to be rich and creamy.
INSTANT POT MUSHROOM RISOTTO
Steps:
- Rehydrate Dried Shiitake Mushrooms: In a 2-cups (500ml) glass measuring cup, submerge 3 (22g) dried shiitake mushrooms into 400ml warm water for 20 - 30 minutes. Place something on top to prevent the mushrooms from floating. After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms. Set the mushroom soaking liquid aside as you will need it later.
- Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button once to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Sauté Mushrooms: Pour 2 tbsp (30ml) olive oil and 2 tbsp (29g) unsalted butter in the pressure cooker. Ensure to coat oil over whole bottom of the pot. Add in sliced cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter. Mushrooms will start to release their moisture. At the 8-minutes mark, drain some of the moisture to speed up the process. Let the moisture evaporate completely then season with 2 tbsp (30ml) regular soy sauce and stir occasionally until mushrooms are slightly crisped and browned. This step will take roughly 17 - 22 mins (about 12 mins on stovetop), but it will greatly enhance the flavor of the risotto.
- Prep Ingredients: While the mushroom slices are sauteing, prep the remaining ingredients accordingly.
- Combine Stock to Create Mushroom Chicken Stock: While the mushroom slices are sauteing, combine 1 tbsp (15ml) regular soy sauce, 3 cups (750ml) unsalted chicken stock, and 1 cup (250ml) of the mushroom soaking liquid together in a glass measuring cup.
- Sauté Onions & Garlic: Add diced onions & shallots, then saute until soften and fragrant (~1 minute). Add in minced garlic, then saute until fragrant (~30 seconds). Move everything to one side of the pot to create room for the oil and rice.
- Add Rice and Season: Add 1 tbsp (15ml) olive oil & another 2 tbsp (29g) unsalted butter to the empty half of the pot. Add 2 cups (400g) arborio rice in the oil. Stir until the rice is evenly coated with the oil. Mix everything together and continue to stir. After 2 - 3 minutes, the edges of the arborio rice should become translucent, while the center remains white. Add sliced shiitake mushrooms and mix well with the rice.
- Deglaze: Pour in ¾ cup (188ml) dry white wine, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.
- Pressure Cook Risotto: Pour 4 cups (1L) mushroom chicken stock in the pressure cooker. Now is a good time to make sure no rice or onion pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully. For Softer Risotto: The above cooking time will produce al-dente risotto, so if you prefer softer risotto, add an extra minute or two to the cooking time.
- Optional Fancy Step - Warm Plates: Warm serving plates in the oven (we warm our plates in a 200°F toaster oven), this helps ensure the best risotto consistency when served.
- Reduce Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for another few minutes over medium heat (Instant Pot: press Sauté button). Add in 20g Parmesan cheese. Mix well. Taste and season with kosher salt and black pepper.
- Serve: Garnish with freshly chopped parsley. Serve immediately with more Parmesan cheese. Take a bite and blow an "Italian Chef Kiss" with your fingertips and say Delizioso Risotto!
Nutrition Facts : Calories 459 kcal, Carbohydrate 60 g, Protein 11 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 617 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
INSTANT POT MUSHROOM RISOTTO
I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly - amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!
Provided by Chungah Rhee
Categories instant pot
Yield 6 servings
Number Of Ingredients 11
Steps:
- Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute. Serve immediately.
INSTANT POT® MUSHROOM RISOTTO
Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
- Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
- Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g
MUSHROOM RISOTTO COOKED IN THE INSTANT POT®
Pressure cooker adaptation of Gourmet Mushroom Risotto from this site.
Provided by Becky
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and shallots to the hot pot. Saute until shallot is soft and translucent, about 5 minutes. Add rice and stir until toasted, about 2 minutes. Pour in wine and cook until liquid evaporates. Add broth and stir until well combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
- Meanwhile, heat up more olive oil in a large pot over medium heat. Add mushrooms, garlic salt, and pepper. Saute until mushrooms are tender and have released their juices, about 5 minutes.
- Add risotto to the mushrooms. Stir in Parmesan cheese and chives until the cheese has melted. Adjust seasoning as needed.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 34.2 g, Cholesterol 3.9 mg, Fat 6.2 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 227.3 mg, Sugar 2.8 g
INSTANT POT MUSHROOM RISOTTO
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Provided by Nick Kindelsperger
Categories Instant Pot Risotto Mushroom Onion Rice White Wine Stock Parsley Parmesan
Yield Makes about 5 1/2 cups
Number Of Ingredients 10
Steps:
- Set Instant Pot on medium heat or "Sauté" and pour oil into cooker insert. Add mushrooms and cook until any moisture they've released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
- As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
- Divide risotto among bowls. Top with parsley and Parmesan and serve.
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