Fast and Easy Instant Pot Mushroom Risotto



So, it's been quite a few years since I've last updated my blog. Though I have ceased to blogged, my passion for food and cooking have not. In the midst of the pandemic chaos, I've had time to reflect, re calibrate and reset.  So it may seem. I won't creating a new blog just yet because I know consistency in my weakness, yet, as I age and memory fails, I need somewhere to collate the dishes I've cooked, recipe bank for me and hopefully an inspiration for others to cook.

Enough of blabbering, folks, let's get down to the real deal...

There you go again, well, I need to give you some context. Again, in the midst of the pandemic times, I'm clearing my pantry to have a fresh start so I can buy and restock again as I travel to places.

Starting with Aborio rice... what comes into mind, Mushroom Risotto and the thought of stirring and stirring until it is done, T I R I N G. Light bulb moment, in search for an instant pot recipe. My inspiration comes from Damn Delicious with a little of Smay twist according to what I have at home.
I was a little skeptical at first, I mean , there has to be science in the stirring, however, given the time spent and prep effort, this is good enough to trick!

FAST and EASY, done in 30 mins max (Prep + Cook), as Chungah mentioned, it's a GAME CHANGER

Servings : 2.5 Adult dinner portion
Adapted recipe from Damn Delicious

INGREDIENTS:

    • 4 tablespoons unsalted butter, divided
    • 3 cloves garlic, minced
    • 1 onion, diced
    • 150g Portebello mushroom (sliced to small pieces)
    • 240g White buttom mushroom (sliced)
    • Himalayan salt and freshly ground black pepper, to taste
    • 2 cups chicken broth
    • 1 cup arborio rice
    • 1/4 cup of White wine
    • 1/4 cup freshly grated Parmesan
    • Truffle oil to drizzle

DIRECTIONS:

  1. Set Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. I then added in the white wine.
  3. Stir in, rice then chicken broth. Select manual setting; adjust pressure to high, and set time for 10 minutes ( Chungah suggested 6 mins but I like mine slightly softer, 10 mins turned out to be perfect for me). When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Stir remaining 2 tablespoons butter and Parmesan until heated through, about 30 seconds to 1 minute.
  5. Garnish it with some chives cuttings and drizzle with truffle oil. Serve immediately.
Note I omitted the greens from the original recipe as I served my risotto with a serve of stir fried sweet peas. No doubt adding frozen peas will do the same as the sweetness balance the richness of risotto. You can also add meat at the start when you stir-fry if you wanted some meat in it.

Hope you enjoyed reading post and till next time!



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