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Do you believe in magic? You’re going to once you see how the Instant Pot changes your risotto game. This supreme dish requires zero babysitting but is still cooked to rich and creamy, shroomy perfection.
- 1 tbsp vegetable oil
- 4 tbsp salted butter 1/2 stick
- 2 large shallots minced
- 3 garlic cloves minced or pressed
- 1 1/2 lb baby bella mushrooms sliced
- 1/2 cup dry white wine like a chardonnay
- 2 cups Arborio rice
- 4 1/2 cups mushroom broth or chicken broth e.g. Mushroom Better Than Bouillon
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 tbsp white or black truffle oil
Place the vegetable oil and butter in the Instant Pot. Hit Sauté and Adjust so it’s on the More or High setting and heat until the butter has just begun to bubble.
Add the shallots and cook for about 2 minutes, until softened. Then add the garlic and sauté for 1 minute longer.
Add the mushrooms and cook, stirring constantly, until the mushrooms have browned and cooked down a bit, about 2 minutes.
Add the white wine and bring to a simmer for 3 minutes, stirring and scraping up any browned bits from the bottom of the pot.
Stir in the rice and sauté for 1 minute.
Add the broth, seasoned salt, black pepper, and Italian seasoning. Stir well, giving the bottom of the pot a few last good scrapes so nothing’s stuck on.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
Add the grated Parmesan and truffle oil, stir well until combined, and serve.
Jeff’s Tip: You know I love to let you make my recipes your own, but here’s my one rule: when you make risotto (any risotto), you absolutely must use arborio rice. Other rices won’t get creamy and you’ll end up with a gloppy mess.
Photo Credit:- Cosori Air Fryers
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