Risotto, Mushroom, Instant Pot (vegetarian) - ecnivo/Recipes GitHub Wiki

Derived from Kenji's recipe on Serious Eats, with mods by me

Serves 2 as a main or 3 as a side.

Ingredients

  • 60 mL (4 Tbsp) EVOO
  • 50 g (4 Tbsp) butter
  • 450-700g mushrooms, variety, chopped (eg. cremini/white, shiitake, oyster, enoki, etc.)
  • 1 onion
  • 3 cloves garlic
  • 300g rice (arborio preferred, but Calrose is also excellent)
  • 10 mL = 2 tsp = 10g soy sauce
  • 15 mL = 1 Tbsp = 10g miso paste (or doubanjiang/doenjang)
  • 1L stock (any will do, be it chicken, powered, mushroom, vegetable, etc.)
  • 175 mL cooking wine (or light white wine)
  • Optional: 60mL heavy cream
  • Grated parmesan and herbs to top

Steps

  1. Put Instant Pot in saute-low and melt oils. Wash and slice mushrooms.
  2. Set Instant Pot to saute-high and add mushrooms into oil. Add salt + pepper. There will be a lot of moisture, let it evaporate away and the mushrooms to brown slightly in the fat. Some may stick -- stir as required. Reserve 1/4 of the mushrooms for serving later.
  3. Slice onions pole-to-pole, and mince garlic. Put into the Instant Pot. Add rice.
  4. Add the soy, miso, and wine. Continue cooking on saute to evaporate a bit of the wine.
  5. Add stock.
  6. Cook on "porridge / high pressure / 10 minutes", then manual pressure release.
  7. Open pressure cooker and stir. Check consistency: it should part when you drag a spoon along the bottom of the pot. Cook on "saute-high" (stirring frequently to prevent stickage/burning) for a bit to evaporate stock if required, or add stock. Add cream if desired.
  8. Top with cheese and herbs.

Gallery

Served with roasted carrots (chop quarter-cross-section, 400F for 20 minutes on cast iron): PXL_20231207_192227341