Mushroom Risotto - Instant Pot

When I cook for you that means I love you. I made this risotto for my family and they loved it. Then I made it for my girlfriends and they loved it. I hope you make it and your family and friends love it too. Enjoy this delicious, buttery, creamy risotto! There will be plenty to go around.

Mushroom Risotto

1 stick of butter (8 tbsp)

2 tsp minced garlic

1 sprig of fresh thyme (optional)

½ large onion diced

1 lb. of mushrooms sliced (cremini, baby portabella, shitake, any variation or combination)

1 tbs olive oil

2 cups of Arborio rice

Splash of dry white wine (optional)

5 cups of chicken broth or vegetable broth

1 cup pecorino Romano cheese/ or parmesan cheese

¼ -1/2 cup heavy cream

salt and pepper - season to taste

1. Set Instant Pot to sauté mode. Melt 2 tbsp. of butter and sauté onions until slightly translucent. Add garlic and cook until fragrant (about 1 minute).

2. Add 2 more tbsp of butter and olive oil. Add mushrooms and sauté until mushrooms cook down, making sure to scrape up the cooked bits at the bottom of the pan. This can take up to 10 minutes. If you are using wine, add it now and continue to scrape the bottom of the pan. Continue to stir until the wine cooks down to half the liquid.

3. Add chicken broth and continue to scrape the bottom of the pan. If you are using fresh thyme add it now.

4. Add the rice.

5. Place the lid on the Instant Pot and make sure the vent is closed. Set to manual high pressure for 6 minutes.

6. Once the timer beeps do a quick release. When it is safe, open the Instant Pot. It may look watery but don’t be scared! If you used fresh thyme remove the sprig. Add the rest of the butter and the pecorino romano cheese and stir. As you stir the risotto it should tighten up. Add the cream a little bit at a time to get your desired consistency. Season with salt and pepper.

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