Mushroom Risotto
I love the creaminess and richness of risotto but rarely make it at home due having
to stand next to the stove and baby risotto when you make it in the traditional way.
The Instant Pot is one of my favorite kitchen appliances, and that’s saying something
since I hate having appliances sitting on my counter. I love a completely clear
kitchen counter. It’s easier to keep clean and helps keep my small kitchen looking its
best. However, I will make an exception for my beloved Instant Pot. The ability to
make stock without watching it on the stove all day, whip up a batch of pork carnitas
for a weeknight meal, or make a batch of brown rice in less time makes this
over scheduled cook swoon.
All of this brings me back to this mushroom and caramelized onion risotto. This
creamy rich dish will make your weeknight meal feel like a special occasion and
won’t have to sweat by the stove for an hour to do it. Its nothing short of a miracle.
1 large Onion, thinly sliced
½ lb Mushrooms – I like a mixture of thinly sliced Portabellas and Cremini
6 tablespoons Butter
3 clove Garlic
3 tablespoons Shallots, finely chopped
2 cups Arborio Rice
½ cup dry White Wine
3 ½ cups Chicken or Vegetable stock
1 cup grated Parmesan
fresh flat leaf Parsley for garnish
Peel and slice the onion very thinly. Wash and remove any stems from the
mushrooms and slice thinly for even cooking. In a heavy bottom pot, such as your
cast iron skillet, add 1 tablespoon of butter and let is melt before adding your onion.
Cook the onions on low heat until they are caramelized. This will take about half an
hour.
Once the onions have caramelized remove them from the pan and add another
tablespoon of butter, once melted add your mushrooms. Cook the mushrooms until
they begin to release moisture and become lightly browned. Set the mushrooms to
the side with your caramelized onions.
Set the Instant Pot to sauté and add in 2 tablespoons of butter, once melted, add the
garlic and shallots. Cook until the shallots are translucent, and then add the rice. Stir
the rice until every grain is covered in the butter, shallot and garlic mixture.
When every grain has been coated you can begin adding the liquids. Take a 4-6 cup
measuring cup and pour in your ½ cup of white wine, then add your 3 ½ cups of
chicken stock and stir gently. Pour about 1/3 of this mixture into your Instant Pot
and let cook for about 3 minutes or until the mixture starts to thicken slightly, add
another third and let it cook for another 3 minutes, finally add the last part of the
wine and stock mixture and cook for 3 minutes.
At this point you can let the Instant Pot take over and do all of the work. Turn the
Instant Pot to manual mode and set to high pressure for 8 minutes. Secure the lid
and let the Instant Pot do its magic! After 8 minutes you can do a quick release.
At this point you should have a creamy risotto with just a bit of liquid. Gently fold in
your mushrooms, caramelized onions and Parmesan cheese. Stir until combined and
serve immediately with chopped parsley on top.