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Instant Pot Risotto

A creamy Instant Pot risotto made with dried morels, white wine and Parmesan.

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Illustration of Instant Pot Risotto
Illustration

Ingredients

  • 4 cups Carnaroli rice
  • 6 tbsp unsalted butter
  • 3 onions, diced
  • shallot, if using
  • 8 garlic cloves, minced; about 14 g
  • 1 cup dry white wine, Pinot Grigio or similar
  • 8 cups Better Than Bouillon stock, already mixed with water
  • 80 g Parmesan cheese, freshly grated
  • 1/2 lb dried morel mushrooms
  • Parmesan cheese, shaved; optional
  • chives or green onions, finely chopped
  • kosher salt, to taste
  • black pepper, to taste

Steps

1The night before: soak the morels

  1. Let the 1/2 lb dried morel mushrooms sit overnight.
  2. Soak the morels in the 8 cups Better Than Bouillon stock, already mixed with water.
  3. The next morning, strain the morels through a fine strainer, such as a metal coffee strainer.
  4. Save the filtered stock for the risotto.

2About an hour before: sauté the onions and garlic

  1. Heat the Instant Pot using the "Sauté More" function.
  2. Wait until the Instant Pot says "HOT".
  3. Add unsalted butter to the Instant Pot; the 6 tbsp total is split between this step and the rice-toasting step.
  4. Ensure the whole bottom is coated with oil.
  5. Sauté the 3 diced onions and the shallot, if using, for 2 minutes.
  6. Add the 8 minced garlic cloves and sauté for another 30 seconds until fragrant.

3Toast the rice

  1. Push the onions and garlic to the side of the inner pot to make room.
  2. Add more unsalted butter to the empty side of the Instant Pot (the rest of the 6 tbsp total).
  3. Pour in the 4 cups Carnaroli rice.
  4. Ensure all the rice is coated with butter.
  5. Give it a quick stir to mix everything together.
  6. Toast the rice for 2 to 3 minutes to give the dish a really nice nutty flavor.

4Deglaze with wine

  1. Pour in 1 cup dry white wine.
  2. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.
  3. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.

5Pressure cook the risotto

  1. Add the reserved 8 cups Better Than Bouillon stock.
  2. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot.
  3. With the venting knob in the venting position, close the lid, then turn the venting knob to the sealing position.
  4. Pressure cook at high pressure for 5 minutes.

6While it cooks: sauté the morels

  1. Roughly chop the 1/2 lb morel mushrooms.
  2. Sauté the morels in another pan in butter or oil until warmed through, but don't let them get mushy.

7Release pressure and finish

  1. After cooking for 5 minutes, quick release the Instant Pot and open the lid carefully.
  2. Add the 80 g Parmesan cheese and stir well.
  3. Add the chopped morels and stir well.
  4. If the risotto is too runny, stir and cook for another few minutes using the "Sauté" function.
  5. When the risotto reaches your desired consistency, taste and season with kosher salt.
  6. Season with black pepper.

8Serve

  1. Add the risotto to a warmed plate.
  2. Garnish with finely chopped chives.
  3. Garnish with shaved Parmesan cheese.