Instant Pot Mushroom Risotto | You Have to Try this One! 

Welcome back to Marie's Kitchen! I’ve missed y’all 😊
Today we're making Mushroom Risotto in the Instant Pot. Have you ever made risotto? Risotto on the stovetop takes time and attention, but in the Instant Pot, it cooks up in just 6 minutes! While this version uses mushrooms and beef stock, you can easily come up with your own combinations. Can't wait to hear if you try it!
Thank you for watching and let me know if you have questions - I’m always happy to help! ❤️, Marie
Kitchen Essentials ⬇️ www.amazon.com...
Instant Pot Duo Plus 6-QT Pressure Cooker ⬇️
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Zyliss Cheese Grater ⬇️
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Bamboo Cutting Board ⬇️
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Zyliss Utility Knife ⬇️
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Instant Pot Risotto
Serves 6
Ingredients:
• 2 Tablespoons (28 g) unsalted butter
• 2 Tablespoons (14 mL) olive oil
• 1 cup (170 g) chopped onion
• 2 cups (200 g) sliced mushrooms
• 1 1/2 cups (300 g) Arborio rice
• 1/2 cup (113 g) dry white wine (optional)
• 4 cups (960 ml) broth or stock
• 1/2 teaspoon (2.5 g) salt
• Freshly ground black pepper
• 1 sprig rosemary
• 3/4 cup (60 g) grated Parmesan cheese, plus more for topping
Instructions:
1. Select sauté function on the Instant Pot. Add butter and oil. When butter melts, add onion. Cook onion, stirring occasionally, about 3 minutes. Add mushrooms and cook, stirring occasionally, about 3 minutes.
2. Stir in rice until all grains are coated. Add wine (if using), and cook, stirring occasionally, about 30 seconds. Add broth, salt, pepper, and rosemary; stir to combine. Turn off sauté function.
3. Close and lock lid. Turn venting switch to seal. Select high pressure and set timer for 6 minutes. Press the Start button. (Allow 5-10 minutes for pressure to build.)
4. When cooking is done, release pressure and carefully remove lid. Discard rosemary stem.
5. Stir risotto until creamy, about 1 minute. Stir in 3/4 cup Parmesan. Season with salt and pepper to taste. Top with additional grated Parmesan and serve.