Instant Pot Risotto with Mushrooms and Saffron
Risotto is perfect in the Instant Pot - no more having to stand around.
Calories per serving: 126kcal
Ingredients
- 1 ½ tablespoon *chicken base
- 3 ½ cups water. boiling
- ½ teaspoon *saffron
- 2 tablespoon unsalted butter, divided
- ½ onion, minced
- 1 cup mushrooms, sliced
- ½ teaspoon shallot
- 2 cups Arborio Rice
- ½ cup White wine
- ⅓ cup shaved parmesan
Instructions
- Mise En Place
- Mix the chicken base and water together completely. Add the saffron and set it aside.
- Put the Instant Pot on saute mode and add half of the butter.
- Saute the onions until they are translucent, then add the mushrooms and shallot. Saute a minute or so.
- Add the rice to the pot and stir it around to get it thoroughly coated.
- Add the wine and the stock.
- Put the Instant Pot on rice.
- When the rice is done, remove the inner pot. If it looks like there is too much liquid left, don't worry, it will absorb almost immediately.
- Add the cheese and remaining butter and toss.
- Put in a nice serving dish and enjoy.
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