This was an experimental Instant Pot risotto but it turned out amazing! It fed two adults easily, but probably would double if kids or more people are over.
Ingredients:
1/2 white/yellow onion (or shallots)
3-5 garlic cloves
2 cups chicken stock (low salt ideal)
1 cup arborio rice
3 cups (ish) of mushrooms
1 1/2 cups shredded pecorino romano cheese (or parmiggiano reggiano)
4 tbsp butter
2 tbsp olive oil
1/4 cup white/dry wine
squeeze of lemon (optional)
parsley & ground pepper to garnish
Method:
Instant Pot to saute
Chop up onion and garlic while Instant Pot heats up
Add 2 tbsp butter to Instant Pot, then onion & garlic
Chop up half of the mushrooms while above sautes, then add and stir
Put chicken stock in saucepan and heat on the stove (this will make cooking faster)
After onion etc is starting to golden add arborio rice and stir under outsides of rice become translucent
Turn saute off, add wine and stir to deglaze the pot (will ensure you don't get 'burn' alerty)
Add warmed chicken stock, stir, close lid to 'seal', High Pressure Manual for 5 minutes.
In the meantime, chop remaining mushrooms and 1-2 clove garlic and,
Shred the cheese (normal cheese grater size is fine)
Add 2 tbsp butter to the empty stock saucepan and saute mushrooms & garlic on medium heat until cooked (add a squeeze of lemon for some zest.)
When Instant Pot is finishes, manual release the steam, turn IP onto Saute and stir.
Stir in cheese until melted and liquid has reduced a bit (if too soupy)
To Serve:
Ladle risotto into shallow bowls
Add saute'd mushrooms on top, followed by
Torn/chopped parsley, and black pepper
A drizzle of olive oil.
Husband approved, bon appetit!
Later note: Any dry wine will do; used a drop of red (1/4 cup) that was left in the fridge and some stock to deglaze this time. Also had some asparagus on hand so sliced and sauteed that before the mushrooms with a dash of salt and squeeze of lemon. "You've got the risotto making down!" was the compliment this time - I'll take it!
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