Inspired by our conversation with Chris Fennimore, host of QED Cooks on WQED. This mushroom risotto recipe offers two cooking methods, Instant pot or stovetop.
For the sautéed mushrooms…
16 ounces Baby Bella mushrooms, sliced
1/4 cup Shallot, finely diced
1 teaspoon Garlic, minced
1 tablespoon Butter
1 tablespoon Olive oil
Salt
Pepper
For the risotto…
1 cup Arborio rice
1/4 cup Dry white wine
2-4 cups Chicken Stock (depends on cooking method below)
4 tablespoons Butter
Salt
Pepper
Freshly chopped parsley
Grated Parmesan cheese
Chris’s Instant Pot cooking method..
In a sauté pan set over medium heat, add one tablespoon each of butter and olive oil, along with the mushrooms and shallot. Season with 1/4 teaspoon each salt and pepper. Cook until softened, about 6-8 minutes.
Meanwhile add one cup of rice, 2 cups of stock, 1/4 cup white wine, and 4 tablespoons of butter to the InstaPot. Add the mushroom mixture along with any liquid. Cook on low pressure for 10 minutes. Season with salt and pepper. Garnish with grated Parmesan cheese and freshly chopped parsley.
Traditional stovetop cooking method…
In a large, straight sided sauté pan set over medium heat, add one tablespoon each of butter and olive oil, along with the mushrooms and shallot. Season with 1/4 teaspoon each salt and pepper. Cook until softened, about 6-8 minutes.
Meanwhile, heat the stock in a separate saucepan.
To the skillet of mushrooms, add an additional tablespoon of butter and the rice. Cook for 1-2 minutes until the rice is coated with the butter. Add 1/4 cup of white wine and cook until nearly all is absorbed, stirring frequently. Continue cooking by adding 1/2 cup of the heated stock, and stirring. Add 1/2 cup at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next. Season with salt and pepper. Finish by stirring in the remaining three tablespoons of butter. Garnish with grated Parmesan cheese and freshly chopped parsley.
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