Mushroom Risotto Instant Pot Recipes
MUSHROOM RISOTTO IN PRESSURE COOKER
Make and share this Mushroom Risotto in Pressure Cooker recipe from Food.com.
Provided by CJ139022
Categories Short Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
- Add onion and garlic. Saute until translucent.
- Add portabella and rice. Stir until rice is coated with oil.
- Add Chicken broth.
- Cover and cook under high pressure for 7 minutes.
- Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.
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.
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
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