I always wondered why so many people love to order risotto whne they go out to eat but never seem to cook it at home. Sure it’s delicious but most home cooks think it is so difficult to get right on their own stove. It was then that I decided to endeavor on a quest to make it almost foolproof and extraordinarily simple by using one of my favorite tools …. The INSTAPOT!
After years of playing mad scientist with risotto recipes, I finally concocted the ultimate flavor explosion that sends taste buds on a rollercoaster of delight! Sure, many risotto recipes are like distant cousins at a family reunion, but my eureka moment came when I mixed both rich chicken and hearty beef stock. Forget about using plain old broth or water—this secret combo adds a flavor so deep, it could rival the Mariana Trench!
This risotto is the life of the party, strutting its creamy, dreamy stuff as a standalone dish. But it loves to mingle, too, especially when it teams up with juicy shrimp or tender scallops. Together, they throw a taste-bud bash where creamy meets savory, and seafood joins the dance floor.
Who knew risotto could be this much fun and easy?
”mushroomrisotto”
2 Tablespoons Olive Oil
8 ounces of a Variety of Chopped Mushrooms
1/4 Teaspoon Kosher Salt or more to taste
1/8 Teaspoon Black Pepper
1 Yellow Onion
1 1/2 Chopped Garlic Cloves
1 Teaspoon Fresh Chopped Thyme
1 Cup Arborio Rice
1/4 Cup Dry White Wine
1 Cup of Beef Stock
1 Cup of Chicken Stock
1/2 Cup of Grated Parmesan Cheese
2 Tablespoons of Unsalted Butter
2 Tablespoons of Chopped Fresh Parsley
Directions
- Heat Olive Oil in the Insta-Pot on the sauté setting.
- Add mushrooms and onions until mushrooms are softer and brown, 4-5 minutes.
- Add rice and cook another 3-4 minutes.
- Add white wine and stir the pot.
- Stir in garlic, salt, pepper and thyme.
- Put the top on the pot and seal.
- Set the pot to high pressure and 5 minutes.
- Once the cook time is finished DO NOT open the lid and leave the lid on for 10 more minutes and the natural release.
- After 10 minutes open the lid after release the pressure.
- Stir in the butter and 1/4 cup of the parmesan cheese.
- Serve and garnish with the remaining parmesan and parsley.