I used this recipe as my inspiration, but I changed it a lot, so here’s my own version. I can easily eat mushroom risotto all by itself! The crispy mushrooms and flavorful broth combined with tender rice make for a truly delectable dish.
Press the saute button on the Instant pot and wait until it says “Hot”. Saute for 15 minutes, or until crispy:
1 lb. sliced cremini mushrooms
Add and saute for a few more minutes:
1 small onion, diced
4 cloves of garlic, minced
Add and saute for 2-3 minutes, until the rice is starting to look translucent on the edges:
2 T. butter
2 c. arborio rice
Add and stir well, then cook at high pressure for 5 minutes and quick release:
1 T. soy sauce
4 1/2 c. chicken broth
Stir into the hot rice and serve:
2 T. grated Parmesan cheese
salt and pepper to taste
We like to serve the mushroom risotto with grilled chicken, but as I mentioned before, I think it makes a great meal on its own.
Find more heavenly, international dishes here.
