Mushroom Risotto in the Instant Pot

Name: Mushroom Risotto in the Instant Pot
Prep time: 15 min
Cook time: 5 min
Yield: 8
Ingredients: 1-2 pounds mushrooms, white or cremini (, thinly sliced); 1 tbsp olive oil; 2 shallots, (rough chopped or diced to your liking); 1 1/2 cup Arborio rice or other short grain rice, (but arborio is preferred); 1/2 cup white wine, (or 1/4 cup water plus 1/4 cup white vinegar); 4 cups vegetable broth; 1 tsp sea salt; 4 tbsp butter; 1/2 cup Parmesan cheese, (shredded. Plus additional for serving.); 1 tbsp fresh parsley, (chopped. May use chives if desired)

Mushroom Risotto in the Instant Pot was pinched from <a href="https://gooddinnermom.com/mushroom-risotto-in-the-instant-pot/" target="_blank" rel="noopener">gooddinnermom.com.</a>

"Authentic Mushroom Risotto in less than 20 minutes from start to finish. This recipe produces creamy, flavorful risotto every time. This is best served right out of the Instant Pot to experience the best silky texture of the risotto but leftovers throughout the week are also amazing, just not as "wet" as when first served. Reheating with a little extra water and pad of butter helps recreate the creamy original texture, however...."

INGREDIENTS

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1-2 pounds mushrooms, white or cremini (, thinly sliced)

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1 tbsp olive oil

•

2 shallots, (rough chopped or diced to your liking)

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1 1/2 cup Arborio rice or other short grain rice, (but arborio is preferred)

•

1/2 cup white wine, (or 1/4 cup water plus 1/4 cup white vinegar)

•

4 cups vegetable broth

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1 tsp sea salt

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4 tbsp butter

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1/2 cup Parmesan cheese, (shredded. Plus additional for serving.)

•

1 tbsp fresh parsley, (chopped. May use chives if desired)

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