Risotto is a creamy Italian rice dish. It is a dish that is associated with a fancy meal at a high end restaurant but is really so quick and easy to prepare at home. We make risotto a few different ways, changing up the mixings and seasonings, but this Truffle Mushroom Risotto is a family favorite. Truffle oil gives the dish a delicious earthy and umami flavor.
Using the Instant pot to prepare risotto is a game changer. No more standing over the stove top, stirring and waiting for the rice to cook. Instant pot makes a rich and creamy risotto that is just irresistible.
You will note in the recipe that I have cooked the mushrooms separately and not with the Arborio rice in the Instant pot. Yes, doing so is an extra step but it ensures that the mushrooms are not overcooked and mushy. And I really do not mind it since I can slice up the mushrooms and cook them while the Instant Pot is working on the rice.
This may seem fancy, but the whole dish come together in less than 30 minutes, so it’s perfect for both- a busy weeknight or a celebratory dinner at home.
4
servings5
minutes25
minutesIngredients
- For the Risotto rice
1 cup Arborio rice
3 1/2 cups Vegetable stock
1 tablespoon Butter
1/2 cup chopped yellow onion
1-2 cloves garlic, crushed
- For the Mushrooms and Serving
8-10 ounces crimini or baby bella mushrooms, sliced
1 tablespoon Olive oil
salt and pepper to taste
1/4 cup parsley, chopped
1/2 cup Parmesan cheese, grated
Truffle oil (optional but wonderful)
extra parmesan for serving
Method
- Turn on the Instant Pot in sauté mode. When heated, add butter and saute onions and garlic for 2-3 minutes.
- Add rice and stir for a minute till the rice is coated with butter. Add the vegetable stock and give it a good stir.
- Turn off the IP and turn it back on Manual mode, High pressure for 6 minutes. Ensure that the knob is on sealing.
- While the Risotto is cooking in the Instant pot, heat a non stick or cast iron pan on stove top. Add olive oil to the pan.
- Saute the mushrooms in the pan over medium high heat for 3-4 minutes until it softens and has a nice color, stirring occasionally. Turn off the heat and add salt and pepper. Set aside.
- When the cooking process is complete and the Instant Pot beeps, do a Quick Release (QR) by turning the knob to venting to release all the pressure.
- Open the lid and stir the risotto. It should have plenty of liquid at this point. Risotto absorbs and get very thick over time. Add in half cup of the parmesan cheese, chopped parsley and the cooked mushrooms.
- Serve with additional parmesan cheese sprinkled on top. Before you eat, drizzle a small amount of truffle oil, right in your bowl. Enjoy!
Recipe Video
Tips
- You will note that we have not added any additional salt to the risotto cooking process, other than the salt for the mushrooms. Between the vegetables stock and parmesan cheese, there is enough added salt. But taste after you mix in the mushrooms and parmesan and add any additional salt if needed.
- If you are not going to eat the risotto right away, you can keep it on warm in the Instant pot. You will have to add additional 1/2 cup vegetable stock and re-heat it at the time of serving.
- When heating up leftover risotto, add additional vegetable stock or water to loosen it.
- The Cooking time includes the time it takes the Instant Pot to come up to pressure and the time it takes to Quick Release the pressure.
