This easy Instant Pot Mushroom Risotto is just as the best Risotto should be-rich and creamy.
Supple grains of rice delicately aromatic with the wine’s sweet notes and the mildly pungent Parmesan, and, of course, butter.
It’s no stirring.
No ladling of stock.
Just an Instant Pot on the counter, with the timer set, and the cook walks away to enjoy reading or doing what they love.
The finished result is one that deserves a deep bowl.
A big spoon.
And a person ready to eat bite after bite of the delicious, creamy comfort.
When Chef Ramsey came on television, his signature staple was Risotto.
It’s a dish associated with the high-end restaurants his name is attached to.
Risotto is also the epitome of Italian home cooking.
It’s the Italian grandmother’s comfort food.
It’s a dish every cook, regardless of skill, should know how to make.
It’s easy to make.
Gone are the days the tarnished Risotto’s reputation of being time-consuming and finicky.
Wave farewell to the Risotto, your mom, told our required constant attention.
Watch that “Takes-30-minutes-to-make” label fade in your rearview mirror.
Start to finish; the best Risotto takes 45 minutes, including the time to bring the Instant Pot to pressure.
Thank your Instant Pot.
One of the reasons it’s said every cook should learn to cook Risotto is the technique.
It’s the basics like making a soffrito, adding the broth one scoop at a time, toasting the rice just so.
Deciding if you’ll be adding caramelized onions or bits of sausage, or maybe it’s wild mushrooms that strike your fancy.
This Instant Pot Mushroom Risotto is a game-changer.
I recommend using the best rice you have available.
At our house that is arborio.
Arborio rice is relatively hard to overcook.
If you want to really gussie up the dish, you can order vialone nano rice and serve silky, perfected Risotto.
Prep Time: About 10 minutes
Come to Pressure: 10 minutes
Cook Time: 29 minutes
Total Time: 45 minutes
Makes about 5.5 cups
Easy Instant Pot Mushroom Risotto ingredients
2 Tablespoons Olive Oil
1 Pound Mushrooms*, trimmed and sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium onion, chopped
2 cups arborio rice
1/2 cup white wine
4 1/2 cups chicken stock
Garnish with freshly chopped parsley and grated Parmesan
*wild mushrooms will elevate the flavor and make this Risotto truly a feast!
Easy Instant Pot Mushroom Risotto Directions
Prepare the Mushrooms:
Set the Instant Pot on “Saute” and add olive oil.
Add mushrooms and cook about ten minutes, or until they begin to brown.
Season with salt and pepper.
Add onion and cook 8 minutes, or until translucent, stirring to combine onions and mushrooms.
Add the Rice:
Once onions are translucent, add the rice to the mushroom/onion mixture and still for three minutes.
Add white wine and cook for 3 minutes, stirring until the liquid is mostly evaporated.
Add chicken stock to the pan and stir.
Place lid on Instant Pot, turn to lock position, and turn to steam-release value is SEALED.
Set Instant Pot to Manual for high pressure at 5 minutes.
Finish the Risotto:
When Instant Pot beeps, turn off Instant Pot.
Do a Quick Release and unlock the lid.
Stir and season with salt and pepper.
Garnish with freshly chopped parsley and grated Parmesan.