Instant Pot Risotto

After making risotto in my Instant Pot Duo 60, I will never make risotto any other way. I’ve made risotto several times on the stove top; it’s quite the labor of love, between the constant stirring and making sure the heat levels are juuuuussstttt right. When I heard of people making risotto in the Instant Pot, I wanted to convert my stove top recipe and it was perfect. The creamy texture was what you would expect from a perfectly made risotto and aside from the initial sauté of the mushrooms, shallots and rice, all the ingredients go in the pot and POOF! Comes out perfect.

Ingredients (serves 2 as a main course, or 4 as a side dish):
1 tbsp. olive oil
1 tbsp. butter
4 oz. mushrooms, chopped
1 shallot, minced
1 cup Arborio rice
¾ cup white wine
2 cups chicken broth
½ tsp. salt
¼ tsp pepper
1 ½ oz. grated parmesan cheese (½ cup approx.)
½ cup frozen peas, defrosted

Press “Sauté.” When the display reads “Hot,” add olive oil and butter. Sauté shallots and mushrooms for 2-3 minutes, until starting to soften, then add rice and stir to incorporate. Add wine and stir until mostly absorbed, 2-3 minutes. Add chicken broth, salt and pepper.  Hit “manual” and set timer to 7 minutes. Quick release the pressure when the timer is done and then stir in parmesan cheese and peas. Let stand 2 minutes before serving. Enjoy!

Wine Pairings: the earthiness of the mushrooms in this dish make it a perfect pairing for Pinot Noir.  Try these recommendations:
Averaen Pinot Noir 2015