Thanks to the Instant Pot I’ve made risotto more times in the last month than I have in my entire life. Risotto is so incredibly easy to make in the Instant Pot that I find myself making it just so that I can be amazed once again when it comes out creamy and dreamy in 8 minutes under pressure.
My partner, who has cooked for me four times in our eight-year relationship, successfully whipped this together on his own. This is not someone familiar with Instant Pot cooking, or cooking in general, and he couldn’t believe the dish came together so quickly and effortlessly. There just might be a new Instant Pot convert in our house. He also dislikes mushrooms, so much so I rarely cook with them anymore, but he loved the risotto and ate three helpings. I see mushrooms in my future. Hallelujah!
I have a slight obsession with cooking shows (love Top Chef), and I’ve watched countless chefs fail at risotto. Often times the rice is too chewy or the risotto is too dense (proper risotto is supposed to run on the plate, not clump in a lump). I’ve also watched numerous chefs standing at a stove and stirring a pot of risotto, giving it undivided attention for an hour, and even after all the love the chef fails to make acceptable risotto. Hey chefs, try a pressure cooker! No stirring and it produces a risotto with just the right amount of chew in 8 minutes.
Mushroom Risotto is rich and satisfying, and it makes a wonderful meal on its own. It’s also a fantastic compliment to Grilled Balsamic Steak and Asparagus, Roasted Sausages with Grapes, and Creamy Spiced Pulled Chicken.
*Adapted from coffeetococktail.com.