italian risotto

An oh so creamy, cheesy, and wonderfully comforting mushroom risotto recipe. The mushrooms add a rich, earthy flavor that really go with the big pile of fresh parmesan you'll be piling on top.

Creamy Mushroom Risotto

(960 mL-1 L) low-sodium chicken broth

garlic,

oz baby bella mushrooms, sliced

shallot

(380 g) uncooked arborio rice

(60 mL) white wine

(45 g) parmesan cheese, freshly grated

salt and black pepper

In a medium-sized saucepan, bring the chicken stock...

In a medium-sized saucepan, bring the chicken stock to a gentle simmer. Then keep the hot stock over low heat until you're ready to use it.

In a large skillet over medium heat, melt...

In a large skillet over medium heat, melt 2 tbsp butter and add in mushrooms. Saute the mushrooms for 5 minutes, until they begin to gain color. Add in the minced garlic, stirring occasionally to ensure the garlic doesn't burn, for about 2 minutes. Place the garlic mushrooms into a bowl and set aside.

In the large skillet, melt the 4 remaining...

In the large skillet, melt the 4 remaining tablespoons of butter. Add in shallots and saute until translucent, about 2-3 minutes. Add in the rice, stirring to coat each grain with the butter. Add the quarter cup of white wine, if using, or replace with a quarter cup of chicken stock. 

For the next twenty minutes or so, pour...

For the next twenty minutes or so, pour half a cup of the hot chicken stock at a time into the rice and stir it in. Let the rice soak up the stock, stirring in more chicken broth just before the rice dries out.

When the rice is cooked through and creamy,...

When the rice is cooked through and creamy, add in the garlic mushrooms to warm them back up, and mix in the parmesan cheese. Add more than 1/2 cup of cheese if desired. 

Taste, then season with salt and pepper to...

Taste, then season with salt and pepper to taste.

Serve the mushroom risotto hot and garnish with...

Serve the mushroom risotto hot and garnish with more parmesan cheese, if desired.

Learn to make restaurant style delicious risotto at home with this easy recipe. Instant Pot vegetarian risotto makes best Italian family dinner. This 30 minute gluten free rice recipe is perfect for easy weeknight dinners.

Restaurant Style Risotto Recipe

extra virgin olive oil

butter

shallot (diced)

Baby Bella mushrooms (sliced

vegetables carrots

garlic

Arborio rice rice

vegetable broth

drinkable white wine

Salt and black pepper

Italian seasoning

Parmesan cheese -grated

Tablespoon of chopped fresh or dried parsley or chives

Tablespoon of white or black truffle oil

Press SAUTE  High on Instant Pot.  Add the oil and the butter in the main insert. Add the shallots, sprinkle some salt and cook for about 2 minutes so it softens and just lightly browns. Then, add the garlic and sauté for another minute.

Add the mushrooms and other veggies and continue stirring till mushrooms sizzle and start releasing water and turn darker brown in color.

At this time,  scoop out and reserve some of the mushrooms and veggies aside if you want to use them as a topping later. Add in the rice and mix it in with everything in the pot and continue sauté for 1-2 minutes. Next, add in the white wine. Give it a good stir.

Lastly, add in the broth, black pepper and Italian seasoning.  Stir well. Adjust the salt.  Deglaze bottom of the pot so nothing’s stuck on. Scrap with wooden spatula. This is an important step that ensures you don't get BURN notice on Instant Pot.

Cancel SAUTE function. Secure the lid. Press “Manual” or “Pressure Cook” High Pressure for 6 minutes. After it's done cooking,  wait on &quot; keep warm timer &quot; for 10 minutes and then release leftover pressure by moving the valve from SEALING to VENTING. Open the lid.

Add in the grated Parmesan cheese and truffle oil, stir until well combined and transfer to a serving dish. Sprinkle dried or fresh chopped herbs. Garnish with previously set aside sautéed mushrooms and other veggies. Drizzle some truffle oil on top.

Delicious risotto is ready to be devoured. Bon Appetit !

Instant Pot Instructions

Heat the oil and butter in a heavy bottom pan or Dutch oven over medium heat. Add the shallots, sprinkle some salt and cook for about 2-3 minutes. Add the minced garlic and cook for an additional minute. Add chopped mushrooms and other veggies. Cook for 2-3 minutes until they start to release the water and look browned.

Add wine and let it sizzle. Add the rice and stir for about 1-2 minutes until slightly toasted and aromatic. Add the Italian seasoning, salt and black pepper.

Start adding the broth a cup at a time while continuing to stir. You will know the risotto is almost done when it is thick and sticky and the rice grains are soft - al dente. ( roughly 15-18 minutes)

Stove Top Instructions :

Top 2 italian risotto recipes from across the web

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Creamy Mushroom Risotto

Restaurant Style Risotto Recipe

Top 2 italian risotto recipes from across the web

The most viewed italian risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Mushroom Risotto

Restaurant Style Risotto Recipe

The most viewed italian risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine