Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto

A rich, delicious and delightful recipe, Mushroom Risotto can be a choice for a pleasant vegetarian dinner, using fresh thyme, white wine and parmesan, this dish will be a favorite of many.

Need a perfect side dish? Try Instant Pot Mushroom Risotto, this recipe is truly amazing, you will not be able to switch from this dish. This dish really takes over all the dishes in the world. Nothing complicated, you can make it amazingly without a headache. This is a simple recipe that has an amazing taste.

How long does it take to make this dish? Seriously, you can make this dish in 30 minutes, and it's less energy than the risotto you usually make. Instant Pot, this versatile tool really helps you to cook, there are tons of instant pot models that you can use, and there are so many amazing recipes that you can make with your instant pot.

One recipe that you need is Instant Pot Mushroom Risotto. What type of mushroom is used for this recipe?

Instant Pot Mushroom Risotto

This recipe uses Porcini mushrooms, why use the mushroom? The taste of this mushroom is very good, and is often used for French and Italian cuisine, however, you will find it difficult to find fresh ones, but, you can replace it with dried Porcini mushrooms in specialty food stores. This fungus will add more flavor, because it has a good meat texture. For more details, see the recipe below.

Ingredients
Mushrooms

• 1 tbspn butter
• 2 cups Fresh Portobello mushrooms
• 1/8 tspn pepper
• 1/2 ounce dried Porcini mushrooms
• 2 garlic cloves (minced)
• 2 tspn fresh thyme leaves
• 1/4 tspn salt

Rice

• 1 tbspn butter
• 1 3/4 cup chicken broth (low sodium)
• 1 bay leaf
• 1 small diced yellow onion
• 1 cup of Arborio rice
• 1/4 cup dry white wine
• 2 tbspn butter
• 1/4 cup grated Parmesan

Instructions

1. First, start by setting the Pressure Cooker to Saute, after that, add 1 tablespoon of butter, garlic, thyme and mushrooms.
2. Seasoning with pepper and salt, then stir-fry for 3-4 minutes.
3. Add porcini mushrooms, then seasoning with pepper and salt, saute for 1 minute, then set aside.
4. Add 1 tablespoon of butter and onions to the pan, then saute until fragrant, add rice, and stir for 1 minute.
5. Stir in wine, broth, bay leaves with rice, cover and turn knob to cover, cook at high temperature for 6 minutes.
6. When the pressure cooker has been counting down for 6 minutes and cooking is complete, be careful to turn the knob to release all the hot steam.
7. Remove the bay leaves from the pan, and stir the cooked mushrooms.
8. Add butter and parmesan, garnish with thyme.

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