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Mushroom Risotto, IP style

Prep Time7 minsCook Time20 minsTotal Time27 mins

Risotto can be a tricky dish. The rice can turn mushy or be under cooked. And it takes a lot of attention, constantly stirring to get the right creamy texture. Not with this recipe! A little time sautéing the shrooms and onions and then it’s hands free.
Be sure to season the risotto when it done to your liking, lots of Parmesan cheese, fresh cracked pepper and kosher salt.
Serve with a nice piece of grilled salmon or alongside a crisp green salad.

 2 tbsp Oil
 1 lb Mushrooms, sliced
 4 Shallots, peeled and diced (about 2 cups)Red onions and/or sweet onions can be substituted
 1 Small garlic clove, minced
 1 ½ cups Arborio riceThis rice is perfectly starchy for risotto, so a substitute is tricky. Orzo can be substituted, but texture will change.
 ½ cup White wineWater or broth can be substituted
 4 cups Vegetable broth Chicken broth can be substituted
 2 tbsp Butter
 Parmesan cheese, kosher salt and fresh cracked pepper to serve
1

Using the sauté feature on the IP. Heat oil. Sauté mushrooms, shallots and garlic together. About 5-7 minutes, or until soft. Sprinkle with a little salt during cooking.
Add rice. Stir together for about a minute and then add white wine. Cook for 2-3 minutes, until wine is absorbed.

2

Turn off heat and add broth to mushrooms and rice.
Close lid and set valve to seal. Set pressure for 6 minutes. Quick release once the timer is done.
Once pressure is released add butter to rice mixture. Stir and close lid for another 2-3 minutes. Stir and season to taste.

3

Serve hot with cheese and fresh pepper. Enjoy!

Nutrition Facts

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