"We have two kids, 16 and 15 years old and it was important that I teach them to use different techniques and tools in the kitchen. This pressure cooker mushroom risotto is perfect, it’s one of the first 20 things we taught them to cook. You can check out our Clam Chowder for the pressure cooker too."
PRESSURE COOKER WILD MUSHROOM RISOTTO YOUR KIDS CAN MAKE
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Prep time: 5mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 tablepsoon olive oil
- 1 tablepsoon butter
- 8 ounces thinly sliced shiitake mushrooms
- 1 shallot, chopped
- 1 cup arborio rice
- 2 teaspoon plus 2 teaspoons cloves garlic, minced
- 1 kosher salt
- 1/2 cup dry white wine, optional
- 2 cups chicken stock
- 1/2 cup freshly grated Parmesan or Parmigiano
- 1 tablepsoon lemon juice
Method
Step 1
Heat the Instant Pot using the Sauté-Normal function. Add the olive oil, butter, and mushrooms. Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms have turned golden brown.
Step 2
Next, add the shallot and cook for an additional 2-3 minutes, or until the shallot has softened and started to become translucent.
Step 3
Next, add arborio rice, garlic, and kosher salt. Cook for an additional 1-2 minutes
Step 4
If using, add the white wine and use a wooden spoon to scrape any bits off the bottom of the instant pot. Next, add the chicken stock and stir to combine. Attach the lid and set the Instant Pot to the Pressure Cook-Normal-High Pressure setting for 5 minutes. Ensure the valve is in the “sealing” position.
Step 5
When the Instant Pot has fully depressurized, remove the lid and stir in the parmesan and lemon juice. Stir vigorously for 1-2 minutes— this will help the risotto release its starch and will give that authentic, slow-cooked, taste and texture.
Step 6
Serve warm, with a grating of fresh parmesan and a crack of black pepper, if desired.
Step 7
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.