Basic directions for Risotto in the Instant Pot with the recipe for mushroom Risotto below.
Mix it up and try different vegetables, greens or herbs.
Saute, stirring occasionally until it softens and turns translucent. This should take about 4 to 5 minutes. Pour in the white wine, vermouth or substitute and stir to combine. Cook for a few minutes.
Add the rice to the pot and stir to coat the grains of rice completely. Saute for a few minutes, the rice will eventually become translucent around the edges, with a small white dot remaining. This means it's ready for the stock. Before you add the stock, add any tough vegetables if you're using them (ie. squash, asparagus etc.) and saute them for a minute or two, stirring occasionally. If you are using leafy vegetables, they should not be added until the last minute.
Close the lid and set your pot on the porridge setting adjusting the timer for 10 minutes. Do a quick release and check to make sure most of the liquid is absorbed. Sprinkle in the cheese, season to taste with salt and pepper, and add up to another tablespoon of butter if desired. I added my pan sauteed mushrooms at this point (I don't like soggy mushrooms so I simply sauteed them in a separate pan adding them at the last minute thus achieving the perfect doneness for my tastes). Give it a stir to combine everything. If you're using fresh herbs or chopped greens, add them now, stirring to combine and wilt.
1 1/2 cups arborio rice
1 qt. mushroom stock, vegetable stock or chicken stock
1/2 cup white wine, vermouth or substitute
1 medium shallot or ½ small onion, chopped (about ½ cup)
1 cup sliced fresh mushrooms
4 tablespoon unsalted butter (½ stick)
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
1 tablespoon chopped Italian parsley
Kosher salt, to taste
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