{ Quick Chanterelle Risotto }

QUICK is not what you think of when you hear risotto, but I FINALLY got an Instant Pot and quick risotto IS possible!

I know I am years behind the Instant Pot trend, and there are SO MANY recipes I can’t wait to try. But I HAD to start with a simple risotto.

I LOVE risotto. I love the traditional method of stirring constantly, I appreciate the ease of my risotto maker, BUT now, I can make creamy risotto even faster! You can follow these recipes adding in any cheese or vegetable you want, but here is my Instant Pot Chanterelle Risotto recipe.

{ ingredients }

  • 1-2 lbs of Chanterelles (or whatever mushrooms you are using))
  • 2 Shallots, roughly diced
  • 1 1/2 cup Arborio rice (or other short-grain rice you prefer)
  • 3/4 cup dry white wine
  • 4 cups vegetable broth (store-bought or homemade)
  • 1 tsp sea salt
  • 5 Tbs unsalted butter
  • 1/2 cup Parmesan cheese, shredded (plus more for serving)
  • 2 Tbs fresh parsley, chopped
  • Black truffle oil (OPTIONAL)

 { directions }

  1. Turn the Instant Pot to Saute’ and add 1 Tbs of butter, mushrooms and the shallots. Stir frequently until mushrooms start to brown and shallots slightly caramelize, about 3 minutes.
  2. Add the rice and stir to coat with the oil that’s already in the pan. Add white wine. Stir and cook until the wine has almost completely evaporated. This takes less than a minute.
  3. Add the broth to the rice mixture and stir briefly, making sure the rice is submerged.
  4. Place the lid on the Instant Pot, turn steam release nozzle to Seal. Using Manual button and High Pressure, set time for 5 minutes. Pot will take about 3-4 minutes to reach desired pressure before starting to count down the 5 minutes. Once the cooking has completed and the Instant Pot beeps, let pressure release naturally for 4 minutes before turning nozzle to Vent to finish releasing the steam.
  5. Remove lid from Instant Pot. Add, salt, 1/2 cup Parmesan cheese, 4 Tbs butter, and the sauteed mushrooms. Stir until butter and cheese have melted. Add fresh chopped parsley. Stir again. Taste and add fresh ground black pepper and additional salt to your liking.
  6. Serve immediately with extra Parmesan cheese, fresh parsley and a drizzle of truffle oil, if desired.

Makes about 6 servings. I always like saving leftovers, because one of the best things about risotto, is making risotto cakes the next day!

{ Keep Cooking in Love & Light }

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