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Milk Street Recipe
Instant Pot

Mushroom and Herb Risotto

40 minutes 25 minutes active

Mushroom and Herb Risotto

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.

Ingredients
  • 6

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

  • 2

    medium shallots, chopped

Directions
  1. 01
    On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 2 tablespoons of the butter and melt. Add the shallots and mushrooms, then cook, stirring occasionally, until the mushrooms have released all of their moisture, about 5 minutes. Add the rice and cook, stirring, until translucent at the edges, 1 to 2 minutes. Stir in the sage, broth and 1½ cups water, then distribute the mixture in an even layer.
mushroom-herb-risotto-fast-slow-v

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