Risotto is a revelation in the Instant Pot, coming out thick and creamy, without the endless stirring. Crispy mushrooms add texture on top, while broth carries the flavor through.
What You Get
Mushroom broth (see note below)
Grated Parmesan cheese
What You’ll Need
Dry white wine (optional)
Salt and freshly ground pepper
Makes 4 servings
Active Time: 30 minutes
Total Time: 35 minutes
To clean the mushrooms, depending on the variety, either brush away any pine needles or grit, or if they have hollow centers, split them in half and quickly rinse to remove any grit inside. Tear or slice the mushrooms into 2- to 3-inch pieces. Chop the onion. Chop 4 cloves of garlic. Pick a ½ teaspoon of thyme leaves and toss the stems. Microwave the mushroom broth until warm to the touch, about 2 minutes.
Set the Instant Pot to the sauté setting, and warm 3 tablespoons olive oil. Add the onion and sauté until soft, 5 minutes. Add the garlic and stir until fragrant, 30 seconds.
Add 2 cups of the rice, stir to coat, and sauté until lightly toasted, 2 to 3 minutes. Add 1 cup wine or water and simmer to reduce slightly, 2 minutes. Add 3½ cups of the mushroom broth and 1 cup water, and season with 1½ teaspoons salt. Cover, seal the vent, and cook on low pressure until the rice is al dente and the liquid is creamy, 5 minutes. Quick release the pressure, 5 minutes.
Meanwhile, in a large frying pan over medium-high heat, add 1 tablespoon olive oil. Add the mushrooms and sauté until golden, 8 to 10 minutes. Add 2 tablespoons butter and the thyme and toss to melt and coat, 1 minute. Remove from the heat.
Stir ½ cup of the mascarpone into the risotto, and season with salt to taste.
Spoon the risotto into bowls and top with the mushrooms. Drizzle with olive oil and sprinkle generously with Parmesan. Grind with pepper and serve warm.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost same day, microwave on high, 2 to 3 minutes.