📝 About This Recipe
This modern take on the Italian classic achieves a luxurious, velvety texture in a fraction of the time, thanks to the magic of pressure cooking. By utilizing a blend of earthy cremini and savory shiitake mushrooms, we build layers of deep, forest-floor flavor that permeate every grain of rice. It is a sophisticated, soul-warming dish that delivers restaurant-quality results without the relentless stirring of the traditional stovetop method.
🥗 Ingredients
The Mushroom Base
- 8 ounces Cremini Mushrooms (sliced)
- 4 ounces Shiitake Mushrooms (stems removed, sliced)
- 1/4 cup Dried Porcini Mushrooms (finely chopped to boost umami)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Unsalted Butter (for sautéing)
The Rice and Aromatics
- 2 cups Arborio Rice (do not rinse)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 4 cups Vegetable or Chicken Stock (low sodium, warmed)
- 2 teaspoons Fresh Thyme (leaves only)
The Finish
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Unsalted Butter (cold, cut into cubes)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (to brighten the flavors)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
- 1 teaspoon Truffle Oil (optional garnish)
👨🍳 Instructions
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1
Select the 'Sauté' function on your Instant Pot and set it to high. Add the olive oil and 1 tablespoon of butter.
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2
Once the butter is foaming, add the sliced cremini and shiitake mushrooms. Sauté for 5-7 minutes until they have released their moisture and turned a deep golden brown. Season with a pinch of salt.
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3
Add the minced shallots and the dried porcini bits to the pot. Continue to sauté for 2-3 minutes until the shallots are translucent and fragrant.
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4
Stir in the garlic and fresh thyme, cooking for just 1 minute more to release the oils without burning the garlic.
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5
Add the Arborio rice to the pot. Stir constantly for 2 minutes to 'toast' the grains. The edges should look slightly translucent; this ensures the rice maintains its structure.
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6
Pour in the white wine. Use a wooden spoon to scrape the bottom of the pot (deglazing) to loosen any browned bits, which are packed with flavor. Simmer until the wine is almost entirely absorbed.
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7
Pour in the 4 cups of stock. Give it one quick stir to ensure no rice is sticking to the bottom, then hit 'Cancel' to stop the sauté function.
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8
Secure the lid and set the steam release valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 5 minutes.
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9
When the cooking time is up, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position. Once the pin drops, safely open the lid.
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10
The risotto may look a bit soupy at first—this is normal! Stir the rice vigorously for 1-2 minutes; this agitation releases the starch and creates the signature creamy texture.
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11
Stir in the remaining 2 tablespoons of cold butter and the Parmigiano-Reggiano until completely melted and incorporated.
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12
Fold in the fresh parsley and lemon juice. Taste and adjust seasoning with salt and plenty of black pepper.
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13
Let the risotto sit for 2 minutes to thicken slightly before serving. If it becomes too thick, stir in a splash of warm stock or water.
💡 Chef's Tips
Always use Arborio or Carnaroli rice; long-grain rice lacks the starch needed for creaminess. Don't skip toasting the rice—it creates a nutty flavor and prevents the grains from turning into mush. If you want a deeper flavor, use a homemade mushroom or vegetable stock instead of store-bought. Always perform a Quick Release for rice; letting it sit on Natural Release will overcook the grains. For an extra touch of luxury, finish the dish with a tiny drizzle of high-quality truffle oil just before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or an earthy Nebbiolo. Serve alongside a simple arugula salad with a lemon-balsamic vinaigrette to cut through the richness. Top with additional shaved parmesan and a few sautéed whole mushroom caps for a gourmet presentation. A side of roasted asparagus or garlicky broccolini provides a nice textural contrast. For a non-vegetarian option, top with a piece of pan-seared salmon or scallops.