Instant Pot Mushroom Risotto

August 4, 2019 at 9:14 pm (Alma's faves, B plus (3 stars, like a lot), Fall recipes, Grains, Instant Pot, Italian, Jill Nussinow, Monthly menu plan, Spring recipes, Winter recipes) ()


Making risotto on the stovetop is a pain, but in the instant pot it’s truly hands off. I’ve been making risotto much more often since I got my Instant Pot. This recipe is our favorite so far. I like to serve this risotto for dinner with lemon juice, parmesan, lots of basil, and green beans. I eat the green beans mixed into my risotto. I like the textural contrast they provide, as well as the pop of color. They also balance out the meal by providing a little more fiber, protein, and vitamins. I think it makes about 6 servings.

Ingredients:

  • 3 cloves garlic, minced
  • 1 quite large onion, finely diced or 2 cups finely chopped leek
  • 500g (just over a pound) crimini mushrooms, thinly sliced
  • 4.5 to 5.5 cups veggie broth
  • 2 cups (400g) arborio or carnaroli rice
  • 1/2 ounce dried porcini or other flavorful dried mushrooms, not soaked
  • 1 Tbs. porcini mushroom powder
  • 6 sundried tomatoes, unsoaked, not rehydrated
  • 2 tsp. olive oil
  • 1/3 cup red or dry white wine (optional)
  • 2 tsp. veggie bouillon powder + salt or soy sauce to taste
  • a big knob of butter, maybe a tablespoon or two? or creme fraiche
  • parmesan cheese, grated (optional)
  • lemon juice (optional)
  • lots of fresh basil (original recipe calls for 3 Tbs. chopped fresh flat-leaf parsley)

Instructions:

  1. Prep: Mince the garlic. Chop the onion or leek. Let the garlic and onion sit while you wash and slice the mushrooms. If you need to defrost vegetable broth, do it now.
  2. Saute: Set the instant pot to saute. When hot, add the olive oil and onion or leek and saute for a few minutes. While the onion is sauteing, measure out your rice, your mushroom powder, your dried mushrooms, and your sundried tomatoes. When the onion is translucent add the garlic and saute another minute or two.
  3. Make some room in the Instant Pot by pushing the onions and garlic to the side of the inner pot. Stir in the rice to coat with oil, and toast the rice in the Instant Pot for 2 to 3 minutes to give the dish a really nice nutty flavor. (Keep stirring, don’t let the rice stick.) You don’t want to brown the rice. You want the edges of the arborio rice to become translucent, while the center remains white.
  4. Add a third a cup of wine (if using). Stir to deglaze the bottom of the pot. When the wine has mostly evaporated add 4.5 cups of vegetable broth. (Reserve the last cup of broth to adjust the consistency once the risotto is finished cooking.) Next, add the dried mushrooms, crushing them into small pieces with your hands as you drop them into the pot. Add the sundried tomatoes, using scissors to slice each one into about 4 pieces as you drop them into the pot. Finally, add the sliced fresh mushrooms, the bouillon powder, and the porcini powder. Give it a quick stir and make sure that no rice is sticking to the bottom of the pot.
  5. Cook: Lock on the lid. Cook at high pressure for 2 minutes 30 seconds. (The instant pot only lets you set it for 2 or 3 minutes, not in between. So I usually set it for 2 minutes and then wait 30 seconds before doing my quick release. Note that it will take about 10 minutes for the pressure to build before the timer starts counting down.) As soon as the 2.5 minutes under pressure is complete, immediately release the pressure. (Don’t get distracted! You do not want to leave it any longer than this!) Immediately (and carefully) remove the lid. Don’t let it sit on keep warm with the lid on as it will over cook. It’s fine for it to sit on keep warm once the lid is removed.
  6. Adjust: When you open the pot the risotto will look very runny, almost like soup. Just give it a stir and wait a minute, and the texture should be loose but not soupy or dry. If the risotto is not cooked through all the way, add a little more boiling hot broth and leave on saute for another few minutes, but make sure to keep stirring so it doesn’t burn on the bottom. When the rice is al dente, stir in more stock as needed to get a creamy texture, then stir in the butter and parmesan if desired. Season with salt and pepper to taste, and add a touch of lemon juice if you like.
  7. Garnish: Serve with fresh parsley or basil and more parmesan cheese.

My original notes from August 4, 2019:

I tried making risotto in the instant pot a few months ago, and I got distracted and forgot to release the pressure immediately after it was done cooking. The result: mush. It tasted good but the texture was awful. Derek wouldn’t touch it. But I finally got up the nerve to try it again.

Alma and I looked at various combinations in the book Vegan Under Pressure and she chose the spinach risotto, but then I forgot to buy spinach and had some mushrooms to use up, so I decided to make the mushroom risotto instead. (Sorry Alma.) I didn’t really follow the Vegan Under Pressure recipe, but I did use it for inspiration. The recipe above is based on Jill Nussinow’s original recipe, but it is changed in quite a few ways. I use way, way more fresh mushrooms and I don’t pre-soak my mushrooms or sundried tomatoes. I also cut the cooking time in half.

Timing: Nussinow’s recipe says to cook under pressure for 5 minutes, but I was nervous about getting mush again, so I decided to start with 3 minutes. And 3 minutes was definitely enough. Derek said it might be worth trying 2.5 minutes next time. And this was with almost boiling vegetable stock. If your stock is not hot, I imagine you’d need even less time under pressure, since it will take longer to come to pressure.

On a second attempt I used warm (not hot) broth and cooked it for 2.5 minutes and it was definitely not cooked through. I had to saute quite a bit and it ended up burning on the bottom. On a third attempt I released slightly before the 3 minutes were up and it still wasn’t cooked (but the brand of rice was different). On a fourth attempt I used warm (not hot) broth and cooked it for 2 minutes + 40 seconds before starting quick release and it was cooked plenty, maybe slightly overcooked. Maybe it depends on how much liquid you use? I used 5 cups on this last attempt. Maybe with 4 cups you need more time? Almost all online recipes I can find call for 5 minutes + 4 cups of broth for a mushroom risotto with 2 cups of rice. Weird. If you prefer your dente more al dente then to be on the safe side just cook it for 2 minutes under pressure, and finish any last cooking that is necessary using the saute function.

It took me about 4 minutes of venting for the pressure to drop completely, even with the quick release. At that point the risotto was cooked well, but quite dry. I had to add more than a cup of broth after I opened it up to get the right consistency. Thus I have increased the broth amount in my recipe.

I forgot to time how long it took to come to pressure. I think it took somewhere between 5 and 10 minutes? So maybe 5-10 minutes + 2.5 minutes + 4 minutes + a few minutes to stir in the broth and butter and parmesan and serve it. So once you do your prep, saute the onions, add all the ingredients, and get the lid on the pot it seems like the risotto would be ready approximately 15 to 20 minutes after you press start? But that time is almost entirely hands off. It’s definitely an improvement over stovetop risotto in my book.

Dried mushrooms: I didn’t have real dried porcini mushrooms, so instead I used some local French mushrooms from the farmer’s market. The man who gathered them and sold them to me told me that they’re cheaper than porcinis but taste similar. I did use true porcini powder.

Rehydrating the mushrooms and sundried tomatoes: Nussinow has you soak the porcinis and tomatoes to rehydrate them, but I figured if the rice can go from rock hard to soft in the pressure cooker, then shouldn’t the vegetables be able to do the same? I skipped the soaking step and it worked out fine. I thought I might need to compensate with extra broth, but I used extra fresh mushrooms (which are mostly water), so I think it evened out.

Review: Everyone liked this recipe. Alma scarfed it up, which shocked me because she’s never eaten more than one bite of risotto before, and when we were looking at recipes she was dead set against the mushroom variation. Derek and I both enjoyed it as well. It’s true comfort food. Now I want to try some of Nussinow’s other variations, like the spring saffron risotto with peas and asparagus, the summer risotto with green beans and tomatoes, or the winter squash and kale risotto. Yum.

4 Comments

  1. Why I’m ditching my stovetop pressure cooker | The captious vegetarian said,

    […] but I forgot to do a quick release and it turned out way overcooked. On another attempt I made mushroom risotto and cooked it for only 3 minutes + QR and it turned out well. Next time I might actually try 2.5 […]

  2. austingardener said,

    Easy Risotto. Almost makes me want to get an instant pot.. Almost

  3. Kathy, Spoons, and Hazel said,

    Hi Rose! We like this recipe with a bit of miso paste (!) in it: https://www.seriouseats.com/recipes/2014/12/pressure-cooker-mushroom-risotto-recipe.html

    Happy New Year! 🙂

    • captious said,

      Interesting, the Serious Eats recipe calls for less rice (1.5 cups vs. 2 cups in mine), more mushrooms (but no porcini powder), miso and soy sauce (but no sundried tomatoes), wine and cream and way more butter and oil. Is it super rich? Ours already tastes quite rich. I might try adding a little soy sauce and miso to my recipe next time and see what we think.

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