INGREDIENTS
2 cups (400g) arborio rice
3 tablespoons (45ml) olive oil , divided
4 tablespoons (57g) unsalted butter , divided
4 cups (1000 ml) stock (1 cup (250ml) mushroom soaking liquid + 3 cups (750ml) unsalted chicken stock)
3 (22g) dried shiitake mushrooms , rehydrated and sliced
16 (600g – 650g) large cremini mushrooms , sliced
100 grams oyster mushrooms , sliced
1 (163g) small onion , finely diced
1 (27g) small shallot , finely diced
4 (15g) garlic cloves , minced
¾ cup (188ml) dry white wine (I use 3 wishes Chardonnay)
20 grams Parmesan cheese , finely grated
3 tablespoons (45ml) light soy sauce (not low sodium soy sauce) , divided
Kosher salt & ground black pepper to taste
Garnish with parsley
INSTRUCTIONS
1) Rehydrate Dried Shiitake Mushrooms: In a 2-cups (500ml) glass measuring cup, submerge 3 (22g) dried shiitake mushrooms into 400ml warm water for 20 – 30 minutes. Place something on top to prevent the mushrooms from floating. After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms. Set the mushroom soaking liquid aside as you will need it later.
2) Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button once to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
3) Sauté Mushrooms: Pour 2 tbsp (30ml) olive oil and 2 tbsp (29g) unsalted butter in the pressure cooker. Ensure to coat oil over whole bottom of the pot. Add in sliced cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter. Mushrooms will start to release their moisture. Add two dash of salt.
4) At the 8-minutes mark, drain some of the moisture to speed up the process. Keep that liquid for the mushroom stock later. Let the moisture evaporate completely then season with 2 tbsp (30ml) light soy sauce and stir occasionally until mushrooms are slightly crisped and browned. This step will take roughly 17 – 22 mins (about 12 mins on stovetop), but it will greatly enhance the flavor of the risotto.
5) Combine 1 tbsp (15ml) light soy sauce, 3 cups (750ml) unsalted chicken stock, and 1 cup (250ml) of the mushroom soaking liquid together in a glass measuring cup.
6) Sauté Onions & Garlic: Add diced onions & shallots, then saute until soften and fragrant (~1 minute). Add in minced garlic, then saute until fragrant (~30 seconds). Move everything to one side of the pot to create room for the oil and rice.
7) Add Rice and Season: Add 1 tbsp (15ml) olive oil & another 2 tbsp (29g) unsalted butter to the empty half of the pot. Add 2 cups (400g) arborio rice in the oil. Stir until the rice is evenly coated with the oil. Mix everything together and continue to stir. After 2 – 3 minutes, the edges of the arborio rice should become translucent, while the center remains white. Add sliced shiitake mushrooms and mix well with the rice.
8) Deglaze: Pour in ¾ cup (188ml) dry white wine, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.
9) Pressure Cook Risotto: Pour 4 cups (1L) mushroom stock in the pressure cooker. Now is a good time to make sure no rice or onion pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.
10) Serve: Garnish with freshly chopped parsley. Serve immediately with more Parmesan cheese.
Instant Pot Mushroom Risotto