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Instant Pot
Milk Street Bowtie Mushroom and Herb Risotto

Mushroom and Herb Risotto

4 Servings

40 minutes 25 minutes active

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Earthy, meaty mushrooms and fresh herbs pair perfectly with salty, savory Parmesan cheese and the rich creaminess of risotto. We especially liked this dish made with a combination of fresh mushrooms—a mix of shiitakes and oysters was our favorite—but even basic cremini mushrooms yielded delicious results. You can serve this risotto as a first course or, with a lemony salad alongside, it makes a satisfying light main dish. It also is terrific as an accompaniment to simple roasted or sautéed chicken.

4

Servings

Tip

Don't forget to quick-release the pressure. If the pressure is allowed to release naturally, the rice will overcook and turn mushy and gummy.

40 minutes

25 minutes active

6 tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided
2 medium shallots, chopped
8 ounces mixed fresh mushrooms (see note), tough stems removed, thinly sliced
1 cup Arborio or carnaroli rice
2 tablespoons finely chopped fresh sage
1 cup low-sodium vegetable broth
1½ ounces Parmesan cheese, finely grated (¾ cup), plus more to serve
Kosher salt and ground black pepper
4 tablespoons sliced fresh chives (½-inch lengths), divided
4 teaspoons white balsamic vinegar
Ingredients
  • 6

    tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided

  • 2

    medium shallots, chopped

  • 8

    ounces mixed fresh mushrooms (see note), tough stems removed, thinly sliced

  • 1

    cup Arborio or carnaroli rice

  • 2

    tablespoons finely chopped fresh sage

  • 1

    cup low-sodium vegetable broth

  • ounces Parmesan cheese, finely grated (¾ cup), plus more to serve

  • Kosher salt and ground black pepper

  • 4

    tablespoons sliced fresh chives (½-inch lengths), divided

  • 4

    teaspoons white balsamic vinegar

Directions

Mushroom and Herb Risotto

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Reviews
Sana F.

We are about to make this for dinner this evening. Is the cooking time of 3 minutes correct?

Janelle C.

Hi Sana,

The cooking time is correct.

Best,
The Milk Street Team

Ronny E.

I'm glad to see I wasn't the only one wondering about this!

Ronny E.

I'm glad to see I wasn't the only one wondering about this!

Jaimie M.

Delicious. My new rissotto fav, the white balsamic was a game changer for not only brightness but sweetness. With the richness of the butter and parm, this was amazing. All the elements would also work great with just a non- instant pot, stirring on the stovetop.

Diana L.

I think the cooking time, or the water is off in this recipe. My rice had water when I opened the lid. I sauté it for additional 3 minutes. This risotto is good even without balsamic vinegar. I tasted it and decided that it did not need anything else. This recipe is amazing because it takes 3 minutes to cook it with hardly any prep work. I have added 1/4 cup of frozen peas after it was cooked. My family went for seconds but it barely enough for 3 people. Next time, I will add only 1 cup of water. Also, double the recipe if you have more people in your family.