Instant Pot Wild Mushroom Risotto with Truffle Oil
Instant Pot Wild Mushroom Risotto with Truffle Oil is a luxurious, creamy dish that combines Arborio rice with a medley of earthy wild mushrooms and a drizzle of aromatic truffle oil. This modern twist on a classic Italian favorite eliminates the need for hours of stirring while still delivering rich flavors and a velvety texture. Perfect for cozy family dinners or impressing guests, this risotto is sure to become a beloved staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed wild mushrooms (shiitake, cremini, porcini), chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp truffle oil
- 2 tbsp olive oil
Instructions
- Set the Instant Pot to sauté mode and heat olive oil. Add onion and garlic; sauté until translucent (3-4 minutes).
- Stir in wild mushrooms and cook for another 5 minutes until tender.
- Add Arborio rice; toast lightly while stirring for about 2 minutes.
- Pour in white wine; let it evaporate for 1 minute before adding vegetable broth. Stir to combine.
- Seal the lid and set to high pressure for 6 minutes. Allow about 10 minutes for the pot to come to pressure.
- Release pressure carefully according to instructions. Stir in Parmesan cheese and drizzle with truffle oil before serving.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 360
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For added flavor, experiment with different mushroom varieties or incorporate peas for color and sweetness. Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of broth.