Instant Pot Mushroom Risotto

In a glass measuring cup, submerge the dried shiitake mushrooms into warm water for 20 - 30 minutes. Place something on top to prevent the mushrooms from floating. After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms. Set the mushroom soaking liquid aside as you will need it later.

Heat your pressure cooker over medium-high heat. Choose the method for your cooker: Stovetop pressure cooker: Heat the cooker as hot as possible. Instant Pot: Press Sauté, then press Adjust once for Sauté More. Wait until the display says HOT.

Pour the olive oil and unsalted butter in the pressure cooker. Ensure to coat oil over whole bottom of the pot. Add in cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter. Mushrooms will start to release their moisture. At the 8-minutes mark, drain some of the moisture to speed up the process. Let the moisture evaporate completely then season with regular soy sauce and stir occasionally until mushrooms are slightly crisped and browned.

While the mushroom slices are sauteing, prep the remaining ingredients accordingly.

While the mushroom slices are sautéing, combine regular soy sauce, unsalted chicken stock, and the reserved mushroom soaking liquid in a glass measuring cup.

Add onions & shallots, then saute until soften and fragrant (~1 minute). Add in garlic, then saute until fragrant (~30 seconds). Move everything to one side of the pot to create room for the oil and rice.

Add olive oil & unsalted butter to the empty half of the pot. Add arborio rice in the oil. Stir until the rice is evenly coated with the oil. Mix everything together and continue to stir. After 2 – 3 minutes, the edges of the arborio rice should become translucent, while the center remains white. Add shiitake mushrooms and mix well with the rice.

Pour in dry white wine, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.

Pour stock in the pressure cooker. Now is a good time to make sure no rice or onion pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.

Optional: Warm serving plates in the oven (we warm our plates in a 93°C toaster oven), this helps ensure the best risotto consistency when served.

Your pressure cooked risotto should look runny. Stir with a silicone spatula until creamy and smooth. If it is too runny, choose the method for your cooker: Stovetop pressure cooker: Stir and cook for a few more minutes over medium heat. Instant Pot: Press Sauté and stir for a few more minutes. Add the Parmesan cheese and mix well. Taste and season with kosher salt and ground black pepper.

Garnish with parsley. Serve immediately with Parmesan cheese. Take a bite and blow an “Italian Chef Kiss” with your fingertips and say Delizioso Risotto!