Multicooker Mushroom Risotto

Thu October 22, 2020


4 tablespoons unsalted butter, divided
1 large shallot, finely diced
8 ounces mixed mushrooms, chopped
2 garlic cloves, minced
1 cup arborio rice
salt and pepper to taste
2-1/2 cups chicken or vegetable broth
1 tablespoon fresh thyme leaves, finely chopped
1/2 cup freshly grated Parmesan cheese
Juice of 1 lemon
2 tablespoons minced parsley, plus more for garnish


Press "Sauté" button repeatedly until it reaches the "Normal" setting. Melt 2 tablespoons butter. Add shallot and stir until softened, 2 to 3 minutes. Add mushrooms and garlic and stir occasionally until mushrooms are tender and browned, 4 to 5 minutes.  Stir in rice.  Season with salt and pepper.

Press "Cancel" button to turn Sauté mode off.  

Stir in broth and thyme.  

Close pot lid.  Turn steam valve to "Sealing", press "Pressure Cook" button and use Up and Down arrows to adjust the cook time to 6 minutes.  

When the cook time is up, turn the steam valve to "Venting" to quick release the pressure.  

Remove the lid, and stir in the remaining 2 tablespoons of butter, Parmesan cheese, lemon juice, and parsley.  Garnish with parsley and Parmesan and serve immediately.