When Dad brought home a full box of mushrooms from the farmer’s market, you need to come up with recipes to use them all. Mom and I decided to make a mushroom risotto using her Instapot!
What you need:
EVOO, 1.5 lb. chopped mushrooms, 1 chopped onion, 2-3 minced garlic cloves, salt, pepper, 1.5 cups risotto, white wine vinegar, Worcestershire sauce, beef broth, butter and grate parmesan.
How to make it:
Use the sauté setting on the Instapot and start to cook the mushrooms on medium heat. Once they begin to soften, add the onions and garlic. You can season with salt and pepper and any other seasonings you would like. Cook everything for another couple minutes and then add the risotto. Stir to evenly combine all ingredients. Once the risotto starts to look a bit translucent/milky, then add the white wine vinegar, Worcestershire sauce continue to the sauté for another couple minutes. Add the beef broth, and close the lid. Cook on low pressure for about 5-10 minutes. We ended up adding more risotto and cooking a bit longer because it was soupier than we wanted. Lastly step was to turn off, open the lid, stirring, added the parmesan and butter. Once all is combined, close the lid (Instapot is off) and let it rest for a few minutes before serving.
This was as super delicious recipe! Would definitely make it again, and the Instapot did make it easy and quick! Do you have a favorite risotto recipe I should try next time?
Live To Eat,