Instant Pot Mushroom Risotto. Risotto is so easy in the pressure cooker; here’s a classic Italian Risotto ai Funghi, which can be vegetarian if you make it with vegetable broth.
David Rosengarten sold me on pressure cooking. He was one of the original presenters on Food Network, and a huge influence on my becoming a food fanatic. His late, lamented Rosengarten Report newsletter introduced me to the pressure cooker; he spent an issue singing the praises of (stovetop) pressure cookers, especially risotto under pressure. No more stirring! Done with five minutes under pressure! For him, Risotto was pressure cooking’s killer app, and his enthusiasm convinced me to buy my first pressure cooker.
Thanks to David, I have a soft spot for pressure cooker risotto. So, a few weeks ago, when I needed a vegetarian side dish with some heft to it, risotto popped into my head.
This recipe is my take on the Italian classic, risotto ai fungi. Like most classic Italian recipes, its beauty lies in simplicity – there’s not much to this recipe. Rice, garlic, butter, mushrooms, broth, and cheese, and I’m done. I sauté the mushrooms, and keep some of them to stir in at the last minute
Now, risotto is not vegan – too much butter and cheese – and to keep it vegetarian I have to use vegetable broth. When I’m not feeding vegetarians, I go with chicken broth – because keep extra homemade chicken broth in the freezer, in case of a broth emergency. It makes a quick batch of risotto an easy weeknight side dish, or a fancy side dish for a party at the drop of a hat.
Try pressure cooker risotto – and, like David Rosengarten, you’ll find it’s one of pressure cooking’s killer apps.
Recipe: Instant Pot Mushroom Risotto (Risotto ai Funghi)Print
Instant Pot Mushroom Risotto. Risotto is so easy in the pressure cooker; here’s a classic Italian Risotto ai Funghi, which can be vegetarian if you make it with vegetable broth
- 1 tablespoon olive oil
- 8 ounces of baby portobello mushrooms, cleaned and chopped (or substitute button mushrooms)
- ½ teaspoon fine sea salt
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups (1 pound) Arborio rice (Or Carnaroli or Vialone Nano rice)
- ½ cup white wine (or more broth)
- 4 cups homemade vegetable or chicken broth (or store-bought low-sodium broth)
- ½ teaspoon fine sea salt (skip if using store-bought broth)
- 2 tablespoons butter
- 1 cup (4 ounces) grated parmesan cheese
- Chopped fresh parsley for garnish
- Sauté the mushrooms: Heat 1 tablespoon of olive oil in an Instant Pot using sauté mode adjusted to high, until the oil starts to shimmer (Medium-high heat in a stovetop pressure cooker). Add the chopped mushrooms to the pot and sprinkle with ½ teaspoon salt. Cook, stirring occasionally, until the mushrooms give up their liquid and start to brown, about 10 minutes. Move half the mushrooms to a plate with a slotted spoon, and set aside for later.
- Add the garlic, rice, wine, and broth: Put 1 tablespoon of butter in the pot with the remaining mushrooms, and wait for it to melt. Add the garlic, then stir in the rice, coating it with the butter. Add the wine and scrape the bottom of the pot with a flat edged wooden spoon to loosen any browned bits of mushroom. Pour in the broth, stir in the ½ teaspoon salt (if using homemade broth), and lock the lid.
- Pressure Cook the risotto for 5 minutes with a Quick Release: Cook at high pressure for 5 minutes in an Instant Pot, electric pressure cooker, or stovetop pressure cooker. (Use Manual Mode or Pressure Cook for an Instant Pot). Quick release the pressure, then carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
- Stir in butter, cheese, and the reserved mushrooms: Stir the 2 tablespoons of butter into the rice until it melts, then stir in the grated cheese and the sautéed mushrooms set aside earlier. Serve, sprinkling with a little extra grated cheese and some minced parsley. Enjoy!
- If you use store-bought broth, watch out for “regular” chicken broth – it’s loaded with salt. If you can’t find low-sodium vegetable or chicken broth, use water.
- I prefer Carnaroli rice, if I can find it – it is supposed to stand up to overcooking better than Arborio or Vialone Nano, and I don’t mind having a little extra cushion when I’m pressure cooking. That said, it’s hard to find at my local stores. I had to turn to Arborio for testing this recipe. It turned out fine, so use whichever one of those three rices you can find.
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Italian
Keywords: Instant Pot Mushroom Risotto, Risotto ai Funghi, Pressure Cooker Mushroom Risotto
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.