Gluten Free Instant Pot Mushroom Risotto
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Learn more →Ingredients
4 servings
- ½ oz dried porcini mushrooms
- 1 cup boiling water
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 12 oz cremini mushrooms, sliced ¼ inch thick
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 3 ½ cups low-sodium chicken broth
- 1 tsp fresh thyme leaves
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 oz parmesan cheese, finely grated (about ½ cup)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place the dried porcini mushrooms in a small heatproof bowl and pour the boiling water over them. Let steep for 10 minutes, until the mushrooms are fully softened. Lift the mushrooms out, squeeze gently, and roughly chop them. Pour the soaking liquid through a fine-mesh strainer into a measuring cup, leaving any grit behind; set both the chopped mushrooms and the strained liquid aside.
- 2
Set the Instant Pot to Sauté (Normal). Add 1 tbsp of the butter and the olive oil. Once the butter is melted and the foam subsides, add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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