Instant Pot Mushroom Risotto Tarifi

Malzemeler

• 0.25 cup unsalted butter0.25 cup olive oil3 cups diced mushrooms1 cup chopped onion1 sprig rosemary1.5 cups Arborio rice0.75 cup white wine1 quart chicken stocksalt and ground black pepper to taste0.5 cup grated Parmesan cheese

Hazırlanışı

1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
2. Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.
3. Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
4. Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. It will take time for pressure to build.
5. Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.
6. Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
7. Serve hot and enjoy!

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