Mushroom Risotto

Cooking Time: 25 minutes

Servings: 4


2 cups risotto rice

4 cups chicken stock

4 oz. sherry vinegar

2 oz. extra virgin olive oil

8 oz. mushrooms, sliced

4 oz. heavy cream

2 tbsp. parmesan cheese, grated

1 oz. basil; finely chopped

2 garlic cloves, crushed.


Set your instant pot on Sauté mode; add the oil and heat it up.

Add onions, garlic and mushrooms, stir and cook for 3 minutes

Add rice, stock and vinegar; then stir well. seal the instant pot lid and cook at High for 10 minutes.

Quick release the pressure, open the instant pot lid, add cream and parmesan and stir.

Divide among plates, sprinkle basil and serve.

1 yellow onion; chopped

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