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Mushroom and Herb Risotto

Mushroom and Herb Risotto

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

Earthy, meaty mushrooms and fresh herbs pair perfectly with salty, savory Parmesan cheese and the rich creaminess of risotto. We especially liked this dish made with a combination of fresh mushrooms—a mix of shiitakes and oysters was our favorite—but even basic cremini mushrooms yielded delicious results. You can serve this risotto as a first course or, with a lemony salad alongside, it makes a satisfying light main dish. It also is terrific as an accompaniment to simple roasted or sautéed chicken.

Tip

Don't forget to quick-release the pressure. If the pressure is allowed to release naturally, the rice will overcook and turn mushy and gummy.

Ingredients
  • 6

    tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided

  • 2

    medium shallots, chopped

  • 8

    ounces mixed fresh mushrooms (see note), tough stems removed, thinly sliced

  • 1

    cup Arborio or carnaroli rice

  • 2

    tablespoons finely chopped fresh sage

  • 1

    cup low-sodium vegetable broth

  • 1½

    ounces Parmesan cheese, finely grated (¾ cup), plus more to serve

  • Kosher salt and ground black pepper

  • 4

    tablespoons sliced fresh chives (½-inch lengths), divided

  • 4

    teaspoons white balsamic vinegar

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 2 tablespoons of the butter and melt.

Add the shallots and mushrooms, then cook, stirring occasionally, until the mushrooms have released all of their moisture, about 5 minutes.

Add the rice and cook, stirring, until translucent at the edges, 1 to 2 minutes. Stir in the sage, broth and 1½ cups water, then distribute the mixture in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Vigorously stir in the Parmesan and the remaining 4 tablespoons butter, adding the butter one piece at a time.

Taste and season with salt and pepper, then stir in 3 tablespoons of the chives and the vinegar. Serve sprinkled with the remaining 1 tablespoon chives and with additional Parmesan on the side.