Pressure Cooker Mushroom Risotto
First things first… this is some seriously good stuff. One year ago, I never would have guessed that pressure cooker mushroom risotto would be so amazing. I’ve cooked a lot of risotto in my life. And I’d be willing to serve this to anyone!
Splurge on the Mushrooms, Not the Wine!
Although I’m sure this recipe would work with lesser ingredients, I would take this opportunity to do something special. Buy the best mushrooms you can find! But, do not… I repeat… Do NOT use an expensive bottle of wine. Since you boil it, you will be wasting your money.
A Few Favorites…
- 2 oz. dried mushrooms - Chanterelle & Porcini
- 1 bottle dry white wine
- 2 Tbsp. olive oil
- 1½ cups Arborio rice
- 1 large shallot (1/4 cup) - diced
- 2 celery stalks (1/3 cup) - diced
- 1 tsp. coriander - ground
- 3 cups vegetable broth or chicken stock
- 1 tsp. sea salt
- 3 Tbsp. mascarpone cheese
- fresh chives (for garnish)
- Set aside ½ cup of wine. Then, in medium-sized pot - bring rest of bottle to a boil. Once boiling, add mushrooms. Boil for 1 minute, then remove from heat and cover. Let sit for at least 10 minutes. Line a fine mesh strainer with coffee filters. Pour mushrooms into strainer, making sure to preserve all the wine once it passes through. Pat dry mushrooms, then roughly chop them. Set wine and mushrooms aside, separately.
- Turn on sauté setting of Instant Pot. Once hot - add oil, rice, celery, shallots, and coriander. Cook for 3 minutes, stirring constantly.
- Add ½ cup of wine that you first set aside. Cook until completely evaporated, stirring frequently.
- Add broth/stock, 1 cup of wine used to hydrate mushrooms, mushrooms, and salt.
- Lock lid and switch to manual setting (high pressure) for 4 minutes.
- Once cook time is complete, quick-release pressure.
- Mix well, then add mascarpone cheese and stir until completely melted. You may want to add more of the hydrating liquid to reach desired consistency.
- Transfer to bowl and serve immediately.
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