I actually had no intention of writing a post about making mushroom risotto in the Instant Pot. But, you see, my wife, Beatrice, and I have been having a good time using the LoseIt app with our Fitbits integrated (big, detailed post about all of that in draft) and part of doing that is logging evetrything right after eating, which gives you high resolution into how you might want to craft each next step in the eating day.
So, whereas, I might othertwise have said, “let’s grill some burgers tonight,” by virtue of logging breakfast and a lite lunch, I could see we were light on protein and a bit heavy on fat. What to do?
Well, we could have had salmon, but it’s kinda fatty at 4+ grams of fat per ounce. By contrast, lingcod has about a half of a gram.
So, broiled lingcod it was. Super easy to do. Season one side with S&P, melt a TBS of butter in a skillet and sauté for about 3 minutes on medium, then 3-4″ under the broiler (‘hi’ setting) for about 10 minutes.
On the side was a mushroom risotto and a green leaf and scallion salad with my unbiquitous French Dijon Vinaigrette a la maison.
Ok, I’ve made risotto the hard way a number of times and thought I might see how it goes in the Instant Pot electric pressure cooker, for laughs, kinda. I didn’t really expect much. I went Googling and sure enough, there were recipes and procedures, but frankly? They were harder, more complex, and took more steps than just doing it “the hard way.” Hey dudes, did you forget the Instant in Pot?
So I just did my own deal with emphasis on simple, easy, and quick. We’re talking about 15 minutes with most of that being hands off.
- 1 cup white rice (I used Jasmine that I has on hand)
- 2 cups Kitchen Basics Unsalted Chicken Stock (I’ll use 2 1/4 cups next time)
- 4 crimini mushrooms rough chopped, not sliced (use whatever shrrom you like, a combo, and more if you like)
- 3 medium cloves of garlic, crushed (I’ve found the spiked end of a meat tenderizer perfect for this, bang it on both sides)
- 1/2 shallot, diced finely (about 3 TBS worth)
- 1/4 cup scallions
- 2 ounces finely grated fresh parmesan
- 2 TBS butter
Turn on the Sauté Function, melt the butter, add the shroom and stir until nicely aromatic. About 3 minutes. Remove them into a bowl, leaving as much butter as you can. Sauté the shallot and garlic. A minute or so. Add the rice and stir until coated, being sure not to let it stick. About a minute or so more. Add the shrooms back in and stir to combine. Add a bit of the stock to deglaze the pot, then the rest. Stir, set the lid, and cook on manual: high pressure, 5 minutes. It will seal in no time at all. When time is up, do the quick release. If there’s any unabsorbed liquid (I had none), then turn off, put back on sauté, and let it reduce a bit.
Finish it by adding in the scalions and parmesan. Mix it all up, season as desired. Serve.
It’s enough for about 3-4 servings, depending on how you divide it. I had a cup, Bea had half a cup, and this was the full leftovers which I had this afternoon, reheated in the nuker, so slightly dryer than original.
Next round, I tend to do maybe a couple more mushroom, just an ounce of the parmesan, and another 1/4 cup od stock so as to have ir a bit creamyer. But a good first round and it was surprisingly delicious. I prefer musroom resotto to be just enough shrooms, not too much.
Feel free to drop comments if you try this and make any improvements to it. Remember, quick and easy is the key, otherwise just make it the traditional hard way.