Instant Pot Mushroom Risotto

Risotto is a dish that is actually very easy to make if you have the time to stand and stir and watch the arborio rice drink up half-cup increments of broth over the course of 30-45 minutes. Or…you could just do it this way in the Instant Pot and get it done in half the time without babysitting the pot. And it’s absolutely delicious!

I used a recipe for mushroom and spinach risotto from the Instant Pot website and their book Instant Pot Miracle as my guide, but made several modifications for it. Here is a link to the original recipe:
https://recipes.instantpot.com/recipe/mushroom-and-spinach-risotto/

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Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1

Today’s Ingredients:
2 TB olive oil
1 large shallot, about ½ cup minced
8 oz mushrooms, sliced
½ tsp fresh rosemary
½ tsp fresh thyme
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes
½ cup dry white wine
2½ cups chicken broth
1 cup white arborio rice

1 TB butter
½ cup grated parmesan or pecorino romano
2 TB chopped parsley

Instructions:
1. Heat the pot on the saute mode. When the display reads “HOT,” add the olive oil and shallots and cook until just softened, about 2 minutes.
2. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms have softened and taken on a nice amount of browning. This will take about 8-12 minutes.
3. Add the rosemary, thyme, salt, black pepper, and red pepper flakes. Stir for about 1 minute until very fragrant.
4. Add the wine and deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits from the bottom of the pot.
5. Add the rice and chicken broth and stir to evenly distribute all ingredients.
6. Lock the lid and cook on manual/high for 6 minutes followed by a quick pressure release before reopening the lid.
7. Stir in the butter, cheese, and parsley. Continue to stir until the butter is melted and the risotto is very creamy.
8. Serve with extra parsley and enjoy!