Instant Pot Risotto
Technically this isn’t risotto. In fact, lots of times I don’t even use risotto rice. Frequently, what I use is sushi rice. I use sushi rice because when I go to the Asian market to buy rice for sushi I always end up having to get a big bag because the smallest one is pretty big. Then it hangs around for years.
Risotto uses a short-grained rice. Sushi rice is a short-grained rice. In my mind the logic was clear. But, if you don’t have a big bag of sushi rice taking up space in your pantry, you can get actual Arborio rice.
Now, about the mushrooms, once again I end up at the Asian market. They have so many kinds to choose from. I pick a variety of the ones I like, but I always use Shitake as one because the flavor is great. Adding some dried mushrooms is good, but adjust the weight. 2 ounces of dried mushrooms are equal to a pound of fresh mushrooms. Be sure you are getting the really thing sliced dried mushrooms, because the bigger ones never get tender, even under pressure.
Also, I use a lot of mushrooms. This is probably double what’s in the typical recipe because, well, I really like mushrooms.
There are options for adding white wine if you have that and for cheese. Be sure to use a dry white wine – nothing sweet! For the cheese, fontina is a little milder, but I really prefer the gruyere.
Yield: 6 cups
Ingredients:
4 cups vegetable stock – you can substitute up to 1 cup white wine for 1 cup broth
2 lbs fresh mushrooms – use a variety – I like at least ½ lb shitake
2 tbsp butter or olive oil (for vegan option)
2 lg shallots, sliced thin
5 clvs garlic, chopped fine
2 cups rice
½ cup parmesan cheese (shredded)
½ cup fontina or gruyere (shredded)
Salt to taste
Instructions:
If you use dried mushrooms soak them in the stock while you prepare the rest of the dish.
Put the Instant pot on Sauté and add the butter, shallots and garlic. Sauté until they are tender but not browned.
Add the stock and rice. You might add a little salt here if you are using a homemade broth, I usually wait until the cheeses are in. Nothing worse than too much salt.
Add all the mushrooms and stir them in a bit.
Put on the pressure lid and set the pot to high pressure for 5 minutes. After it completes the pressure phase, allow the pressure to release for about 10 minutes before taking off the lid.
Add the cheeses and stir well. Allow the risotto to hold on warm for about 15 minutes for the flavors to marry.