I love risotto. It also is serious a pain to make on the stove because it involves a lot of constant stirring that I lack the patience for. So, needless to say, I was excited about the idea of making Instant Pot risotto! This risotto is so much easier when made in the InstaPot. It is simple and quick, and tastes like the real labor intensive deal.
If you don’t wish to use wine, substitute extra chicken broth. This recipe can also be made using the rice setting, but it works fine on manual, high pressure. It will take about 15 minutes total in order to come to pressure and cook for six minutes.
Serve the risotto with a dry white wine (if so inclined) and garnish with parsley and/or shaved Parmesan cheese. Yum!
- ¼ cup unsalted butter
- ¼ cup olive oil
- 3 cups diced mushrooms
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 sprig rosemary
- 1½ cups Arborio rice
- ¾ cup dry white wine
- 1 quart chicken stock
- salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
- Select the Saute function on the Instant Pot.
- Add butter and olive oil, stiring until until the butter melts, about 2 minutes
- Add the mushrooms and saute, until slightly softened, about 3 minutes
- Stir in the onion and saute for 2 minutes
- Add the rosemary sprig and garlic and saute for 1 minute.
- Stir the rice into the pot and mix until coated with the mixture, about 2 minutes
- Add the wine and simmer for 3 minutes
- Add the chicken stock, stirring to deglaze the pot, and simmer for 1 minute
- Close and lock the lid. Set to manual function (6 minutes) and high pressure.
- Vent using natural release.
- Remove lid when pressure is released and stir until until creamy, about 1 minute.
- Discard rosemary sprig and add with salt and pepper.
- Stir in Parmesan cheese until melted