MUSHROOM RISOTTO (INSTANT POT)
Steps:
- Heat Olive Oil in the Instant Pot or a large skillet over medium heat. Add Shallot/Onion and Garlic, cook, stirring, until translucent, about 2 minutes.
- OPTIONAL: Drizzle in Truffle Oil. Season again with salt and pepper.
- Add the Mushrooms, Herbs and Butter. Saute for about 10 minutes until lightly browned, season with salt and pepper. NOTE: I did this step in a large skillet because it's a lot of mushrooms and it would have taken longer to do in the Instant Pot due to lack of surface area). Move ingredients to the Instant Pot at any step after this.
- Add Rice and mix around for a few minutes until it appears clear on the outside and white on the inside.
- Add Broth and White Wine. Stir. NOTE: You can stop at this point and cook later if you want. Since Rice will soak in some liquid before cooking, 5 minutes in the next step will give you "soft" Risotto.
- Pressure Cook for 5 minutes (al dente) to 7 minutes (softer). This step will take about 10 minutes to warm up the pot, then cook. The release pressure and wait until pressure valve pops down.
- Open lid, stir in Parmesan Cheese, create individual servings (if you want), drizzle with Truffle Oil, and sprinkle with Italian parsley before serving.
- NOTE: All dairy products mentioned were vegan (Miyoko butter, Follow Your Heart or Violife Parmesan)
- NOTE: I didn't add Truffle Oil and it was still outstanding.
- NOTE: Adapted from Tyler Florence's stovetop recipe on foodnetwork for the Instant Pot.
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