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Mushroom and Herb Risotto
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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
-
1½
ounces Parmesan cheese, finely grated (¾ cup), plus more to serve
-
Kosher salt and ground black pepper
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4
tablespoons sliced fresh chives (½-inch lengths), divided
-
4
teaspoons white balsamic vinegar
Directions
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01On 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.
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02Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
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03Vigorously stir in the Parmesan and the remaining 4 tablespoons butter, adding the butter one piece at a time. Taste and season with salt and pepper, then stir in 3 tablespoons of the chives and the vinegar. Serve sprinkled with the remaining 1 tablespoon chives and with additional Parmesan on the side.
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Reviews
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.
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We are about to make this for dinner this evening. Is the cooking time of 3 minutes correct?