I love risotto, but I never used to make it often, because it requires standing over the stove and stirring for at least a half hour…until now. With the Instant Pot (get yours here: https://amzn.to/2QlkaDf), you can make restaurant-worthy risotto in less time and with a whole lot less work!
Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]
And the end result is a creamy, savory dish your whole family will love. Balsamic vinegar gives just the right brightness to the dish, while the parmesan cheese lends depth and body. It’s so good, you’ll want to say: Adoro il risotto!
This dish is hearty, flavorful and incredibly satisfying. Pair it with a simple roast chicken or a beautiful salad for an incredibly satisfying meal.
Some people like a lot of sauce in their risotto and some like the liquids fully absorbed into the rice. Just cook and stir in step 9 until you reach your perfect level of saucy goodness.
Restaurant-worthy risotto in less time and with a whole lot less work!
Ingredients:
- 2 + 1 tbsp olive oil, divided
- 2 +1 tbsp butter, divided
- 16 oz crimini or baby bella mushrooms, sliced
- 1 1/2 tbsp balsamic vinegar
- 2 shallots, finely diced
- 1 1/2 cups arborio rice
- 1 tsp celery seed
- 1/2 cup white wine
- 3 cups chicken broth (or vegetable), warmed
- 2/3 cup grated parmesan
- Salt and pepper to taste
- 1/4 cup chopped italian parsley (optional)
Ingredients:
- 2 + 1 tbsp olive oil, divided
- 2 +1 tbsp butter, divided
- 16 oz crimini or baby bella mushrooms, sliced
- 1 1/2 tbsp balsamic vinegar
- 2 shallots, finely diced
- 1 1/2 cups arborio rice
- 1 tsp celery seed
- 1/2 cup white wine
- 3 cups chicken broth (or vegetable), warmed
- 2/3 cup grated parmesan
- Salt and pepper to taste
- 1/4 cup chopped italian parsley (optional)
Instructions:
- Add 2 tbsp olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
- When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid.
- Add soy sauce and cook and stir an additional 7 minutes.
- Add 1 tbsp olive oil and 1 tbsp butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes.
- Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, quick-release the remaining pressure.
- Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed.
- Stir in parmesan cheese until melted. Adjust seasonings as needed.
- Serve immediately garnished with chopped Italian parsley.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
