INSTANT POT RISOTTO WITH MUSHROOMS RECIPE

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INGREDIENTS:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 3 garlic cloves, pressed
• 5oz sliced portabella mushroom
• 1 ½ cups Arborio rice
• ½ teaspoon kosher salt
• ½ cup white wine
• 4 cups low sodium chicken broth, warmed
• 2 tablespoons chopped parsley, optional
• ½ cup grated Parmesan cheese

DIRECTIONS:

1. Set the Instant Pot to sear and add olive oil and melt the butter in the pot.
2. Add shallot and garlic and cook until fragrant.
3. Add mushrooms and cook softened, about 5 minutes, stirring occasionally.
4. Stir in rice and toast lightly, about 3 minutes.
5. Add wine  and cook until almost evaporated, 1 minute or so.
6. Add 3 ½ cups of broth and give it a good stir, scraping up the bottom.
7. Close the lid.
8. Set Instant Pot to manual and set the timer to 6 minutes. Do a quick release pressure and carefully open the lid.
9. Stir in parmesan cheese and parsley. Season with salt and pepper to taste.
10. If needed, add the reserved broth to achieve the desired consistency.

Recipe source: busycooks

source https://www.abellkitchen.com/2019/01/instant-pot-risotto-with-mushrooms.html

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