Mushroom Risotto
⏱️ Prep: 15 min🍳 Cook: 30 min
Ingredients
| 0.25 cup | 60 ml | unsalted butter |
| 0.25 cup | 60 ml | olive oil |
| 3 cup | 720 ml | sliced mushrooms |
| 1 cup | 240 ml | chopped onion |
| 1 | sprig of rosemary | |
| 1.5 cup | 360 ml | Arborio rice |
| 0.75 cup | 180 ml | white wine |
| 950 ml | chicken broth | |
| — | salt | |
| — | black pepper | |
| 0.5 cup | 120 ml | grated Parmesan |
Instructions
Prep: 15 m | Cook: 30 m | Ready In: 50 m.
- Turn on Sauté. Add the butter and olive oil. Stir until the butter melts, about 2 minutes. Add the mushrooms and stir until slightly softened, about 3 minutes. Add the onion and stir for another 2 minutes. Add the rosemary and stir for 1 more minute.
- Add the rice and stir until it turns glassy (about 2 minutes). Pour in the wine and let it simmer about 3 minutes. Add the broth and let it boil for about a minute.
- Close the lid and turn the vent to sealing. Select high pressure and set the timer to 6 minutes. Let the steam release naturally for about 5 minutes, then release the rest manually.
- Stir the risotto and remove the rosemary. Add the salt, pepper and Parmesan.