Tuesday, February 12, 2019

Instant Pot Mushroom Risotto






Instant Pot Mushroom Risotto

 

 

 

Easy Delizioso Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto). Luxurious, comforting risotto with umami mushrooms mixed in al dente arborio rice.

Ingredients

·         2 cups (400g) arborio rice
·         3 tablespoons (45ml) olive oil , divided
·         4 tablespoons (57g) unsalted butter , divided
·         4 cups (1000 ml) stock (1 cup (250ml) mushroom soaking liquid + 3 cups (750ml) unsalted chicken stock)
·         3 (22g) dried shiitake mushrooms , rehydrated and sliced
·         12 -16 (600g - 650g) large cremini mushrooms , sliced
·         100 grams oyster mushrooms , sliced
·         1 (163g) small onion , finely diced
·         1 (27g) small shallot , finely diced
·         4 (15g) garlic cloves , minced
·         ¾ cup (188ml) dry white wine or dry sherry wine
·         20 grams Parmesan cheese , finely grated
·         3 tablespoons (45ml) light soy sauce (not low sodium soy sauce) , divided
·         Kosher salt & ground black pepper to taste
·         Garnish with parsley

Instructions

1.    Rehydrate Dried Shiitake Mushrooms: In a 2-cups (500ml) glass measuring cup, submerge 3 (22g) dried shiitake mushrooms into 400ml warm water for 20 - 30 minutes. Place something on top to prevent the mushrooms from floating. After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms. Set the mushroom soaking liquid aside as you will need it later.
2.    Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button once to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
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Full instructions: Click here