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My 30-minute Instant Pot Mushroom Risotto is an easy, creamy, and delicious one-pot risotto recipe you and your family will love! This versatile risotto recipe uses simple ingredients and quickly becomes a classic Instant Pot side dish for steak, seafood, pork, or chicken!
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- Best Mushroom Risotto Recipe
- Creamy Mushroom Risotto FAQs
- Ingredients for Risotto with Mushrooms
- How to Make Mushroom Risotto with an Instant Pot
- Tips for Making Risotto
- What are the best mushrooms for mushroom risotto?
- How to Cook Risotto on the Stove
- What kind of rice is best for risotto?
- What to Serve with Mushroom Risotto
- Best Rice Side Dishes
- Mushroom Side Dishes
- Instant Pot Side Dishes
- 📌 Pin it for later!
- Creamy Mushroom Risotto (Instant Pot Risotto)
Best Mushroom Risotto Recipe
Risotto is considered a classic comfort food by many, but those of us who have made risotto know the truth- it can be super time consuming and finicky to work with. Luckily, the Instant Pot takes this away by offering an equally delicious and convenient solution!
Mushrooms are my favorite vegetable to use in risotto because they have such rich and hearty qualities. Pair this with velvety Arborio rice, chicken stock, and parmesan cheese and you've got a creamy and satisfying risotto recipe perfect for any occasion!
My mushroom risotto recipe is a versatile side dish perfect for adding more vegetables or proteins. Try this recipe with grilled chicken, pork, steak, or shrimp- it's so good, you won't be able to resist!
Creamy Mushroom Risotto FAQs
Risotto is rice cooked to a precise creamy consistency. A similar dish as pasta would be Creamy Orzo Pasta, sometimes referred to as orzotto for its similar consistency.
Typically, mushroom risotto is a combination of chicken broth, rice, and mushrooms, among other seasonings. My recipe for mushroom risotto is made from dried porcini mushrooms, hot water, Arborio or Carnaroli rice, vegetable or chicken broth, onion, garlic, olive oil, butter, parmesan cheese, parsley, and black pepper.
White wine is a popular component of making risotto, but it is not required. To omit the white wine completely, it can be substituted with chicken or vegetable stock or hot water. For my mushroom risotto recipe, I use stock instead of wine.
Risotto is a delicate side dish, and while the flavors are amazing when it is freshly cooked, risotto can turn mushy during the reheating process (it is not recommended to freeze risotto). If you want to work ahead it is best to partially cook the risotto by cooking it halfway through, then reheat and finish it on the stove when ready to serve. It is best to do this over medium heat while constantly stirring. If the risotto becomes too thick, add more butter and broth to reconstitute.
Risotto is best when left in an airtight and sealed container in the refrigerator for up to 5 days. It is best to reheat risotto in a saucepan over the stove, while adding more liquid (butter, broth, or water) to attain the desired consistency. The microwave is likely to dry out the risotto.
As it is written, my recipe for mushroom risotto is a naturally gluten and grain free recipe. As always, be sure to check each ingredient for proper food allergy and handling instructions.
Ingredients for Risotto with Mushrooms
- Dried porcini mushrooms- fresh mushrooms may also be used
- Hot water
- Arborio or Carnaroli rice
- Vegetable or chicken broth
- Onion
- Garlic
- Olive Oil
- Butter
- Parmesan cheese
- Parsley
- Black Pepper
How to Make Mushroom Risotto with an Instant Pot
- Soak porcini mushrooms in hot water for 1 hour and then drain them. Turn on the Instant Pot and set it to “Sauté” function. Heat olive oil and add garlic and onion. Cook for 2-3 minutes, until translucent.
- Add rice and cook it together with the onion for about 2 more minutes, until the edges of the grains become translucent. At this point add wine, if desired, and let it evaporate while stirring the rice.
- Switch off the “Sauté” function. Add the broth and the mushrooms. Make sure that all the rice is covered well by the broth. Place the lid on the pressure cooker and set to Manual – High. Set the time to 4 minutes.
- When the pressure cooker is finished, immediately release the pressure through Quick release. Wearing oven mitts, remove the lid quickly to avoid overcooking. Add butter and grated parmesan cheese to the rice and stir.
- Divide the risotto between 4 plates. Sprinkle fresh parsley and black pepper on top as desired. Serve immediately.
Tips for Making Risotto
- Rice: Depending on how hard you like your rice, you can cook the risotto for 4 or 5 minutes. I would recommend 4 minutes as it will give you a result closer to classic Italian risotto. However, if you like your rice softer, select 5 minutes. In both cases, you need to quickly vent the rice.
- Using fresh mushrooms: You can substitute the dried mushrooms with 2 cups fresh mushrooms. They need to be sautéed for 2-3 minutes with the rice before the broth is added.
- It is very important to immediately allow the hot air to evaporate so the risotto does not get overcooked!
What are the best mushrooms for mushroom risotto?
For this easy risotto recipe, I like to use dehydrated porcini mushrooms because they are more concentrated in flavor and are available all year around!
Dehydrated porcini mushrooms can be found in the produce section of most specialty food stores or supermarkets. Or, you can purchase them online and have them delivered right to your door.
Before you cook with dehydrated mushrooms, most recipes will call for them to be soaked in hot water to reconstitute them. This is exactly what I like to do for my Instant Pot risotto!
You can also make mushroom risotto using fresh mushrooms, but make sure to use 2 cups of fresh mushrooms when substituting. I like to use fresh Baby Bella, shiitake, or oyster mushrooms.
How to Cook Risotto on the Stove
It's so convenient to make mushroom risotto in the Instant Pot, but when you have a little extra time, you can also easily make it on the stove! Here's what I do:
- Add chicken stock to a saucepan and warm over medium-low heat until simmering. Keep warm until ready to use.
- In a skillet, add the olive oil and heat over medium-high heat.
- Add the rice and let the rice get lightly toasted.
- Add mushrooms, salt, and pepper and cook until the rice and mushrooms start to brown.
- Increase heat to high, then add the wine and stir. Cook on high for about 2-3 minutes while stirring, then reduce heat down to medium-high.
- Add about half of the warm chicken stock and stir. As it cooks, the rice will begin to absorb the liquid.
- Once it begins to absorb some of the stock, slowly add the remaining stock. Stir. The key to a creamy risotto is stirring, stirring, stirring.
- Continue to cook for about 20 minutes, stirring frequently, until the stock is fully absorbed.
- Reduce heat to low, then add butter and Parmesan cheese and stir until melted.
- Transfer to a serving bowl, top with chopped parsley and additional Parmesan cheese and serve immediately.
What kind of rice is best for risotto?
When it comes to making risotto, it's all about creating the perfect texture and consistency!
During the cooking process, the rice absorbs all of the liquid from the pan, which balances the dish and gives it a wonderfully creamy quality.
To keep your risotto from ended up mushy, you must use the correct type of rice. Standard white, brown, or even jasmine rice won't work for this type of dish. You need to use Arborio or Carnaroli rice, which are both rich in starch and are not easily overcooked, making them the best rice to use for risotto!
What to Serve with Mushroom Risotto
Mushroom risotto pairs well with everything from steak to seafood. Try it with shrimp scampi, pot roast, roast chicken, with other High Protein Side Dishes, or even with a turkey or ham dinner for the holidays.
Mushroom risotto is so hearty, I sometimes like to serve it as a meal all on its own! It is a fantastic side dish to serve at a dinner party, family gathering, or just a weeknight meal at home.
Best Rice Side Dishes
- Instant Pot Rice
- Cauliflower Rice Recipe
- How to Cook Rice Perfectly
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- Cilantro Lime Rice Recipe
Mushroom Side Dishes
Instant Pot Side Dishes
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Creamy Mushroom Risotto (Instant Pot Risotto)
Equipment
Ingredients
- 1 cup dried porcini mushrooms *fresh mushrooms may also be used see notes
- 2 cups hot water
- 1½ cups Arborio or Carnaroli rice
- 3 cups vegetable or chicken broth warm
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1-2 tablespoons Parmesan cheese grated
- fresh parsley to taste
- black pepper to taste
- 1 cup white wine optional
Instructions
- Soak porcini mushrooms in hot water for 1 hour and then drain them. Turn on the Instant Pot and set it to “Sauté” function. Heat olive oil and add garlic and onion. Cook for 2-3 minutes, until translucent.1 cup dried porcini mushrooms *fresh mushrooms may also be used, 1 medium onion finely chopped, 2 garlic cloves finely chopped, 2 tablespoons olive oil, 2 cups hot water
- Add rice and cook it together with the onion for about 2 more minutes, until the edges of the grains become translucent. At this point add wine, if using, and let it evaporate while stirring the rice.1½ cups Arborio or Carnaroli rice, 1 cup white wine
- Switch off the “Sauté” function. Add the broth and the mushrooms. Make sure that all the rice is covered well by the broth. Place the lid on the pressure cooker and set to Manual – High. Set the time to 4 minutes.3 cups vegetable or chicken broth warm, 1 cup dried porcini mushrooms *fresh mushrooms may also be used
- When the pressure cooker is finished, immediately release the pressure through Quick release. Wearing oven mitts, remove the lid quickly to avoid overcooking. Add butter and grated parmesan cheese to the rice and stir.1-2 tablespoons Parmesan cheese grated, 1 tablespoon butter
- Divide the risotto between 4 plates. Sprinkle fresh parsley and black pepper on top as desired. Serve immediately.fresh parsley to taste, black pepper to taste
Notes
- Rice: Depending on how hard you like your rice, you can cook the risotto for 4 or 5 minutes. I would recommend 4 minutes as it will give you a result closer to classic Italian risotto. However, if you like your rice softer, select 5 minutes. In both cases, you need to quickly vent the rice.
- Using fresh mushrooms: You can substitute the dried mushrooms with 2 cups fresh mushrooms. They need to be sautéed for 2-3 minutes with the rice before the broth is added.
- It is very important to immediately allow the hot air to evaporate so the risotto does not get overcooked.
- You can use wine if desired. If using white wine, use 1 cup.
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