# Mushroom Risotto

> Creamy arborio rice loaded with cremini mushrooms, finished with cold butter and parmesan off the heat

Recipe page: https://goodguteats.com/recipes/mushroom-risotto/

- Makes: 4 servings, 1 bowl each
- Category: Main course
- Cuisine: Italian
- Methods: Stainless Steel, Instant Pot

## Instant Pot

Total time: ~31m.

### Nutrition

Per serving, estimated from the ingredients: 601 calories, 19 g protein, 77 g carbs, 21 g fat, 4 g fiber.

### Ingredients (for 4 servings)

- 12 oz Cremini Mushrooms
- 2 tbsp Garlic-Infused Olive Oil
- 3 Green Onion Tops
- 1½ cup Arborio Rice
- ½ cup Dry White Wine
- 5 cup Chicken Broth
- 4 sprigs Fresh Thyme
- 2 tbsp Unsalted Butter
- 2 oz Parmesan Cheese
- Salt
- Black Pepper

### Steps

1. Slice 12 oz Mushrooms about 1/4 inch thick. (~3m)
2. Set Instant Pot to Sauté on High/More. Add 2 T Garlic-Infused Olive Oil. Once hot, add 3 Green Onion Tops, thinly sliced (green tops only, discard white bulbs). Cook until just softened. (~3m)
3. Add 1½ C Arborio Rice and stir to coat. (~1m)
4. Toast until edges turn translucent. (~2m)
5. Pour in ½ C White Wine and scrape the bottom of the pot thoroughly. Stir until mostly absorbed. (~2m)
6. Press Cancel. (~1m)
7. Add 4 cups of the 5 C Chicken Broth, sliced Mushrooms, and 4 sprigs Fresh Thyme leaves and stir to combine. Reserve remaining cup of broth for adjusting consistency later. (~2m)
8. Secure the lid and set the valve to Sealing. Pressure Cook on High. (~6m)
9. When the cook time ends, immediately turn off Keep Warm. Let pressure release naturally, then quick release any remaining pressure. (~6m)
10. Remove the lid. (~1m)
11. Add 2 T Butter and grate 2 oz Parmesan Cheese directly in. (~2m)
12. Stir vigorously until creamy and thickened. (~1m)
13. Season with Salt and Black Pepper. Serve immediately. (~1m)

Hands-off weeknight version. Mushrooms cook under pressure with the rice.

## Stainless Steel

Total time: ~56m.

### Nutrition

Per serving, estimated from the ingredients: 601 calories, 19 g protein, 77 g carbs, 21 g fat, 4 g fiber.

### Ingredients (for 4 servings)

- 12 oz Cremini Mushrooms
- 2 tbsp Garlic-Infused Olive Oil
- Salt
- 5 cup Chicken Broth
- 3 Green Onion Tops
- 1½ cup Arborio Rice
- ½ cup Dry White Wine
- 4 sprigs Fresh Thyme
- 2 tbsp Unsalted Butter
- 2 oz Parmesan Cheese
- Black Pepper

### Steps

1. Slice 12 oz Mushrooms about 1/4 inch thick. (~3m)
2. Heat a wide pan over medium-high and add 1 tbsp 2 T Garlic-Infused Olive Oil. (~2m)
3. Add 12 oz Mushrooms. (~1m)
4. Cook undisturbed until golden on one side. (~3m)
5. Flip and cook the other side. (~3m)
6. Season with Salt and transfer to a plate. (~1m)
7. In a separate pot, bring 5 C Chicken Broth to a gentle simmer. Keep warm over low heat. (~5m)
8. Reduce heat to medium and add remaining 1 tbsp 2 T Garlic-Infused Olive Oil. (~1m)
9. Thinly slice 3 Green Onion Tops (green tops only). (~2m)
10. Cook until just softened. (~2m)
11. Add 1½ C Arborio Rice and stir to coat in the oil. (~1m)
12. Toast until the edges go translucent. (~2m)
13. Pour in ½ C White Wine and stir until fully absorbed. (~3m)
14. Begin adding warm broth about 3/4 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. Strip 4 sprigs Fresh Thyme leaves from stems and add after the second addition. Continue until rice is al dente: creamy but with a slight bite at the center. (~20m)
15. Remove from heat. (~1m)
16. Add 2 T Butter and grate 2 oz Parmesan Cheese directly in. (~2m)
17. Stir vigorously until creamy and glossy. (~1m)
18. Fold in the reserved Mushrooms. (~1m)
19. Season with Salt and Black Pepper. (~1m)
20. Serve immediately. (~1m)

The proper way: sear mushrooms separately, build the sauce with warm broth, finish with mantecatura.

Recipes, not medical advice.