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Mushroom Risotto Instant-Pot
Yet another of the multiple meals wuff cooked for a friend this weekend.
This recipe is inspired and takes most of the ingredients and techniques from Pressure Luck's risotto on Youtube (found here: https://www.youtube.com/watch?v=Zj6LdCj7iZg )
Vrghr kicked this up with the addition of Bacon! Wuff started with frying up some chopped up bacon, then cooking the veggies and mushrooms in the bacon fat. The rest holds pretty true to the original, so have a look at that video to see a lovely step-by-step instruction on how to create this very tasty, but very easy dish.
The flavors are wonderful. Rich, savory, creamy, substantial. And its so easy to create, without all the stirring and stirring and stirring that normal risotto methods demand.
Give it a shot! You won't be disappointed.
Makes 4-6 servings.
INGREDIENTS:
4-6 strips bacon, chopped into small bits
2 Shallots, fine diced
1 TBS + 2 TBS salted Butter
1 TBS minced garlic
24 oz Sliced mushrooms (Used a combination of Crimini (brown) and Shiitaki)
1/2 C white wine
2 C Arborio Rice (or similar) rice
4 ½ C Better than Bullion Mushroom Broth
1 tsp Seasoned Salt
1/2 tsp Black Pepper
1/2 tsp Italian Seasoning
1/2 tsp dried Parsley Flakes
1/2 C Grated Parmesan Cheese
OPTIONAL - 1 TBS Truffle oil
DIRECTIONS:
Set the Instant Pot to Brown/Saute. Add the chopped bacon and fry until just barely crisped on the edges and most of the fat renders out
Add 1 TBS Butter and the diced Shallots Saute until the shallots are starting to turn translucent. Add the minced garlic and saute for another minute
Add the Sliced Mushrooms + 2 more TBS butter. Stir everything together for about 3 minutes until the mushroom are coated and darkening, beginning to release their liquids. Make sure you scrape all the fond off the bottom of the pot to prevent "burned" warnings
Add the white wine. Continue to deglaze the fond. Cook until most of the wine vanishes (1-2 min)
Add 2 C Arborio Rice (or similar) rice. Stir to coat rice with everything (1 min) and then pour in the Better than Bullion Mushroom Broth
Add Seasoned Salt, Black Pepper, Italian Seasoning, and dried Parsley flakes. Stir it all in
Switch pot from brown/saute to pressure mode. Pressure cook for 6 minutes on High
Do a quick release, and stir the liquid in
Stir in the Grated Parmesan until it melts and thoroughly combines
If desired, stir in the Truffle oil (optional)
Serve into warmed bowls. Grate a bit more Parmesan cheese on top to garnish
!DEVOUR!
This recipe is inspired and takes most of the ingredients and techniques from Pressure Luck's risotto on Youtube (found here: https://www.youtube.com/watch?v=Zj6LdCj7iZg )
Vrghr kicked this up with the addition of Bacon! Wuff started with frying up some chopped up bacon, then cooking the veggies and mushrooms in the bacon fat. The rest holds pretty true to the original, so have a look at that video to see a lovely step-by-step instruction on how to create this very tasty, but very easy dish.
The flavors are wonderful. Rich, savory, creamy, substantial. And its so easy to create, without all the stirring and stirring and stirring that normal risotto methods demand.
Give it a shot! You won't be disappointed.
Makes 4-6 servings.
INGREDIENTS:
4-6 strips bacon, chopped into small bits
2 Shallots, fine diced
1 TBS + 2 TBS salted Butter
1 TBS minced garlic
24 oz Sliced mushrooms (Used a combination of Crimini (brown) and Shiitaki)
1/2 C white wine
2 C Arborio Rice (or similar) rice
4 ½ C Better than Bullion Mushroom Broth
1 tsp Seasoned Salt
1/2 tsp Black Pepper
1/2 tsp Italian Seasoning
1/2 tsp dried Parsley Flakes
1/2 C Grated Parmesan Cheese
OPTIONAL - 1 TBS Truffle oil
DIRECTIONS:
Set the Instant Pot to Brown/Saute. Add the chopped bacon and fry until just barely crisped on the edges and most of the fat renders out
Add 1 TBS Butter and the diced Shallots Saute until the shallots are starting to turn translucent. Add the minced garlic and saute for another minute
Add the Sliced Mushrooms + 2 more TBS butter. Stir everything together for about 3 minutes until the mushroom are coated and darkening, beginning to release their liquids. Make sure you scrape all the fond off the bottom of the pot to prevent "burned" warnings
Add the white wine. Continue to deglaze the fond. Cook until most of the wine vanishes (1-2 min)
Add 2 C Arborio Rice (or similar) rice. Stir to coat rice with everything (1 min) and then pour in the Better than Bullion Mushroom Broth
Add Seasoned Salt, Black Pepper, Italian Seasoning, and dried Parsley flakes. Stir it all in
Switch pot from brown/saute to pressure mode. Pressure cook for 6 minutes on High
Do a quick release, and stir the liquid in
Stir in the Grated Parmesan until it melts and thoroughly combines
If desired, stir in the Truffle oil (optional)
Serve into warmed bowls. Grate a bit more Parmesan cheese on top to garnish
!DEVOUR!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 1280 x 853px
File Size 208.9 kB
You're welcome! Glad this wuffy could make your risotto-creating easier.
Vrghr really enjoys risotto too, but all that stirring is such a chore, especially if you've got other goodies planned for the meal. Hard to give the other items the attention they deserve when the risotto demands so much. But this method definitely solves that issue!
Vrghr really enjoys risotto too, but all that stirring is such a chore, especially if you've got other goodies planned for the meal. Hard to give the other items the attention they deserve when the risotto demands so much. But this method definitely solves that issue!
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