Quick Risotto with Wild Mushrooms and Gorgonzola
Serves 6 to 8 INGREDIENTS
1 tablespoon extra-virgin olive oil
1 pound mixed mushrooms, thickly sliced
1 large onion, chopped
2 cloves garlic, minced
1½ cups arborio rice
½ cup dry white wine
20 ounces low-sodium chicken stock, room temperature
¼ cup heavy cream, room temperature
2 tablespoons crumbled Gorgonzola cheese Coarse salt and freshly ground black pepper to taste
DIRECTIONS
Press the saute button to preheat your Instant Pot. When the word “hot” appears on the display, add the olive oil, then the mushrooms. Cook the mushrooms, stirring occasionally, until the mushrooms have released their liquid and most of it has evaporated, 7 to 8 minutes.
Add the onions and cook until they’re opaque and softened, about 5 minutes. Add the garlic and rice. Cook about another 3 minutes, stirring frequently. Pour in the white wine to deglaze the pot and allow most of it to absorb into the rice. Press “cancel” to turn off the Instant Pot.
Pour the chicken stock into the Instant Pot, and close and lock the lid. Press “manual” and adjust the timer to 6 minutes. Check that the cooking pressure is on high and that the release valve is set to “sealing.”
When the time is up, open the Instant Pot using “quick pressure release.” Stir in the cream and Gorgonzola, adding more cheese to taste. Season to taste with salt and pepper. If you like pepper, go a little heavy here; it works well in this dish.
— Kristy Bernardo, “Weeknight Cooking with Your Instant Pot”