Risotto is rich in flavor, but it’s also time-consuming. One of those dishes one can’t get right so easily. The dish originally comes from Northern Italy. The expert cook probably knows that, when done perfectly, it has a creamy and rich texture. Luckily, the instant pot mushroom variation available here is fail-proofed, easy to make, and can become an indispensable ingredient in your daily life.
A Magic Risotto Hack
Usually, the risotto must be served immediately after cooking. But that can be quite tricky if one needs to plan not just one meal but also the whole dinner. Luckily, there’s a magic trick that’ll please any cook! Just follow the recipe until the end of the third step and stop!
When it comes to what mushrooms are ideal for the recipe, it’s up to you and your preferences. It’s traditionally with cremini mushrooms, but any kind will do. Popular options are shiitake or button mushrooms, or even a gourmet blend. Another option is to use dried mushrooms.
The Necessary Risotto Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound mushrooms, quartered or sliced
- 1 medium onion
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground is best)
- 2 cups risotto rice
- 1/2 cup dry white vino
- 2 teaspoons soy sauce
- 2 teaspoons miso paste (white or red)
- 3 3/4 to 4 cups of chicken or vegetable stock, divided
- 2 tablespoons butter (make sure it’s unsalted)
- 1/2 cup finely parmesan cheese (shredded)
- 1/4 teaspoon lemon zest, optional
Preparation Method, Step by Step
Step one: Mushroom preparation Click the ‘sauté’ option on the Instant Pot and saute the mushrooms.
Step two: Add onions and garlic Once the mushrooms have turned golden brown and are fully cooked, add the onions and garlic. Sauté them. Step three: Add rice Add the rice and start stirring until the grains are well-mixed with the oil. Make sure the outer parts of the kernels are translucent. Add the vino and stir for another three minutes. Step four: Add the miso and broth Add the miso and vegetable or chicken stock. Close the lid and cook for five minutes at high pressure. Step five: Check if the rice has been fully cooked. Taste to check whether the rice has cooked. Step six: Finish it! Add the parmesan and butter. Stir and check for seasoning.