I had never made risotto before but always wanted to give it a try and it was fabulous. This is a combo of a couple of recipes that I found. I had some chestnut mushrooms and some blue oyster and it turned out great. There is nothing better then mushrooms, garlic and creamy rice for dinner. It makes for great leftovers too.
Category
Entree
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
4 c low sodium chicken broth
2 Tbsp butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh thyme leaves
2 cups arborio rice
1/4 cup dry wine
3/4 cup freshly grated Parmesan
Kosher Salt
Freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
8 oz fresh chestnut mushrooms, stems removed
8 oz oyster mushrooms, sliced
2 garlic cloves, minced
2 oz dry white wine
2 tsp freshly chopped thyme leaves
1 tsp freshly chopped rosemary leaves
Kosher Salt
freshly ground black pepper
Sauteed Mushrooms and Herbs
Directions
Risotto
In a medium saucepan over medium heat, heat broth.
Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add rice and stir until toasted, 2 minutes.
Deglaze pot with wine. Cook until most of wine is absorbed, then turn Sauté function off.
Add warm broth and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.
Turn valve to to quick release. Remove lid and stir in Parmesan. Season with salt and pepper.
Sauteed Mushrooms
Heat very large (more surface area the better) sauté pan over high heat. Add the olive oil and butter, followed by the mushrooms, spreading them into a single layer with a wooden spoon. Sauté the mushrooms for 3 to 5 minutes, stirring occasionally, or until they have caramelized and the bottom of the pan has formed a nicelight brown fond. Add the garlic and stir until fragrant, about 30 seconds.
Remove the pan from heat and deglaze with the dry white wine. Place back on the heat, add the chopped thyme and rosemary, and continue to cook until all of the white wine has evaporated. Season with salt and pepper to taste. Set aside.
Once the risotto has finished cooking mix in the mushrooms. Serve immediately.