Instant Pot Mushroom Risotto

In a 2-cup (500 ml) glass measuring cup, submerge the dried shiitake mushrooms in 400 ml warm water for 20-30 minutes. Weigh them down to keep them submerged. After 30 minutes, squeeze their water back into the cup, then slice the mushrooms. Reserve the soaking liquid; use 1 cup (250 ml) of it in the stock mixture, not all the soaking water.

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 the regular soy sauce and unsalted chicken stock with 1 cup (250 ml) of the reserved mushroom soaking liquid in a glass measuring cup.

Add the diced onion and the shallot if using, then sauté until softened and fragrant, about 1 minute. Add the minced garlic and sauté until fragrant, about 30 seconds. Move everything to one side of the pot to make 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 the prepared mushroom-chicken stock mixture into the pressure cooker. Make sure no rice or onion pieces stick to the sides of the pot. Close the lid and cook on High Pressure for 5 minutes, then use Quick Release. Open the lid carefully only after the pressure has fully released.

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!