Skip the stressful stovetop stirring! This risotto comes together beautifully and easily in your Instant Pot or pressure cooker without much babysitting. The end result--a delicious, creamy, earthy, umami dream-come-true. Ever so slightly modified from J. Kenji Lopez-Alt's recipe, this mushroom risotto will make 7-8 servings in just under 35 minutes!
Mmm... Mushrooms. I used to HATE them as a kid. I thought they were spongey and tasted like the Earth. And when I could see the gill-like ridges under the cap, I would get freaked out. Fast forward 20 years, and I LOVE them. The texture and earthiness is a good thing now. Palates are funny that way, huh? Also, mushrooms are the cutest ever. #mushroomcore forever.
Anyway, this is the perfect meal for mushroom lovers. The mushrooms get cooked down into an intensely umami flavor that imparts itself onto the creamy rice.
1lb cremini or baby bella mushrooms
1 medium yellow onion, finely chopped
4 cloves garlic, minced
4 tablespoons olive oil
4 tablespoons unsalted butter
1 teaspoon dried thyme
1 1/2 cup arborio rice
3/4 cup dry white wine, plus more for drinking
4 cups chicken stock (sub vegetable broth for vegetarian option)
1 tablespoon white miso paste
1 teaspoons soy sauce
Salt and pepper, to taste
1/4 cup heavy whipping cream
1/4 cup fresh grated parmesan, plus more to garnish
Minced chives and/or parsley, to garnish
Set the Instant Pot to sauté mode. Once hot, melt the butter and olive oil. Add the mushrooms and season with salt and pepper. The mushrooms will release water. Sauté until excess liquid is evaporated and mushrooms are nicely browned, stirring occasionally. This should take about 15-20 minutes.
Add in the onions and garlic, and cook until the onions are translucent, about 3-4 more minutes.
Stir in the arborio rice. Stir until the rice is toasted; it should have translucent edges and opaque centers after about 3-4 minutes.
Pour in the white wine and stir until the alcohol smell dissipates, about 2-3 minutes. Scrape the bottom the the pot to loosen any browned bits.
Add in the chicken stock. Scrape the sides of the pot and make sure there's no rice or onions stuck to the sides.
Cover the cover on the Instant Pot, set it to SEAL, and cook on LOW pressure for 5 minutes. When done, you can use the quick-release to release the pressure.
Stir in the heavy cream and grated parmesan. Garnish with more parmesan and chives and serve immediately.
K, gotta go to the store. I'm out of mushrooms. Byeeeee!