Mushroom Risotto Instant Pot Recipes

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INSTANT POT MUSHROOM RISOTTO



Instant Pot Mushroom Risotto image

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

1 pound mixed wild mushrooms, sliced
3 cloves garlic, finely grated
3 medium leeks, light green and white parts only, halved lengthwise and thinly sliced
3 sprigs fresh thyme
10 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
1 cup dry white wine
5 cups low-sodium chicken broth
1/2 cup grated Parmesan, plus more for serving

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



Instant Pot® Mushroom Risotto image

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

¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese

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

INSTANT POT MUSHROOM RISOTTO



Instant Pot Mushroom Risotto image

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

2 Tbsp. extra-virgin olive oil
1 lb. wild mushrooms, trimmed, sliced
Kosher salt, freshly ground pepper
1 medium onion, chopped
2 cups carnaroli or arborio rice
1/2 cup white wine
4 1/2 cups vegetable or chicken stock
Chopped parsley and finely grated Parmesan (for serving)
Special Equipment
An electric pressure cooker or Instant Pot

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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