Instant Pot Wild Mushroom Risotto
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Soaking time (for dried mushrooms)
30 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Wild Mushroom Risotto
Description
This recipe starts by soaking dried wild mushrooms to rehydrate them and extract rich flavors, using the soaking liquid to infuse the risotto with an earthy base. Shallots and garlic are sautéed in butter and olive oil in the Instant Pot for a fragrant foundation. Arborio rice is stirred in to toast slightly before adding dry sherry, which brings acidity and complexity. A combination of beef broth and reserved mushroom liquid provides the cooking liquid, resulting in a creamy, well-flavored risotto.
The Instant Pot speeds up the traditionally slow cooking process, allowing the rice to become tender and creamy without constant stirring. Parmesan cheese stirred in at the end melts into the dish, contributing richness. For serving, sautéed cremini mushrooms add texture contrast, while a drizzle of truffle oil can impart a luxurious earthy note.
This risotto makes a satisfying main or side dish with deep mushroom flavor and a smooth, creamy texture. It’s suitable for those seeking a flavorful dish without spending a long time stirring on the stove. The method also allows for easily adjusting ingredients for vegetarian or vegan versions using suitable broth and cheese substitutes.
For best results, ensure the mushroom soaking liquid is strained well to avoid grit. If a looser texture is preferred, additional hot broth can be added after pressure cooking. Using sherry or white wine adds flavor complexity but can be omitted or replaced with broth if needed.
Ingredients
- 1 ounce dried wild mushrooms or two 1/2 ounce packages
- 1/2 ounce thyme fresh, divided
- 1 Tbsp olive oil
- 1 Tbsp butter unsalted
- 1 shallot large, peeled and minced
- 1 garlic large clove, peeled and minced
- 1 cup arborio rice
- 1/3 cup dry sherry or white wine, steer clear of cooking wine
- 15 ounce beef broth can, or chicken broth
- Kitchen Bouquet gravy browning sauce optional, 1 tsp, gives risotto deeper richer color
- 1/2 cup Parmesan Cheese grated, plus more for garnish
- salt fresh cracked
- black pepper fresh cracked
garnish
- 2 cups cremini mushrooms sliced
- 1 tbsp butter unsalted
- truffle oil optional, final drizzle
Instructions
- Pour boiling water over the mushrooms and let them soak for 30 minutes. Push the mushrooms down into the water if they float. You may need to put a plate over the top to keep them submerged. I put mine in a large mason jar. Drain and reserve the liquid and then strain it through cheesecloth or through a coffee filter to remove any sediment. Set aside. Give the soaked mushrooms a rough chop.
- Take about half of the thyme sprigs and tie them in a bundle with a piece of string. Strip the other stems to make about 2 tablespoons of leaves. Set both aside.
- Meanwhile put the butter and oil into the Instant Pot and press sauté. Sauté the shallots and garlic on the 'normal' setting for a few minutes, stirring often, until they've softened. Add the rice and stir for another minute.
- Add the sherry to the pot and stir until it gets absorbed. Press OFF.
- Add 1/2 cup of the mushroom liquid and the beef broth to the pot, along with the chopped wild mushrooms, stirring to combine everything. Add the Kitchen Bouquet to the pot now, if you are using. Add the salt and pepper, along with the bundle of thyme and push it down into the liquid. Lock the lid and set the vent to SEAL. Set the Instant Pot to PRESSURE COOK on HIGH, for 6 minutes.
- While the risotto is cooking, sauté the fresh mushrooms in the butter until they soften and begin to brown.
- When the Instant Pot beeps, let the pressure release naturally (don't touch the valve) for 5 minutes, then turn the valve to VENT. When the pressure is all released, open the pot. Carefully remove the bundle of thyme and discard. Stir the cheese and loose thyme leaves into the risotto. Season with salt and pepper to taste.
- Serve the risotto topped with the sautéed mushrooms, a final shower of Parmesan cheese, and, if you're going all out, a drizzle of truffle oil.
Notes
- Soaking mushrooms in hot water extracts important flavor; strain the liquid well to avoid sediment in the risotto.
- The Instant Pot reduces stirring time dramatically compared to stovetop methods.
- Use beef or vegetable broth as desired; substituting vegetable broth and vegan cheese makes this dish vegetarian or vegan.
- Adding sherry or white wine enhances flavor but can be omitted if preferred.
- For extra creaminess, consider stirring in mascarpone cheese near the end.
- Have extra hot broth ready if you prefer a looser risotto texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 593mg | 25% |
| Potassium | 409mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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