If you don’t cook with wine, simply replace it with an equal amount of chicken stock. The soy sauce and miso paste add more mushroomy depth, but don’t worry—it’s not enough to overpower the rest of the dish. White wine is a classic component of risotto, but for a new spin, try a dry, medium-bodied red wine in this. The mushrooms can stand up to it!
- 2 tablespoons extra virgin olive oil
- 1 pound mushrooms, washed, trimmed, and quartered or sliced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 2 teaspoons soy sauce
- 2 teaspoons miso paste (white or red)
- 3 3/4 to 4 cups low-sodium chicken or vegetable stock, divided
- 2 tablespoons unsalted butter
- 1/2 cup finely shredded parmesan cheese, plus more to garnish
- 1/4 teaspoon lemon zest, optional
1 Sauté the mushrooms: Select “Sauté” on the Instant Pot and adjust the heat to high. Add the oil to the cooker. When the oil shimmers, add the mushrooms and cook, stirring occasionally, until the liquid evaporates and the mushrooms are slightly browned, about 15 minutes. (If it seems like a long time, it’s because it is. Liquid takes longer to evaporate in the deep pot of the pressure cooker.)
2 Sauté the onions and garlic: Once the mushrooms are fully cooked, add the onions and garlic to the Instant Pot and cook until the onion is translucent, about 3 minutes. Sprinkle with salt and pepper to taste.
3 Add the rice: Add the rice and cook, stirring, until the grains are coated in the oil and the outer parts of the rice kernels are translucent, 1-2 minutes. Add the wine and cook, stirring, until nearly all the wine is evaporated, about 3 minutes. (This keeps the wine from having a raw taste, which can happen in a pressure cooker.)
4 Season and cook under pressure: Stir in the soy sauce, miso, and 3 3/4 cup stock. Secure the lid, and make sure the pressure release valve is set to seal. Program the Instant Pot to cook on Manual/Pressure at high pressure for 5 minutes. (It will take about 10 minutes for the Instant Pot to come to pressure.)
When the Instant Pot beeps, release the pressure using the quick release: depending on the model of cooker you have, you will do this by pushing a button on the pressure cooker or nudge the valve open with the handle of a long spoon to keep your fingers away from the steam. Unlock the lid and open it. There will be a layer of thick liquid at the top of the pot and the rice will mostly be at the bottom. Stir to combine.
5 Check for doneness: Carefully taste a bit of the risotto. You are checking for doneness—you want the rice to have a little bite, but not be raw and crunchy.
If it’s loose and soupy or if it’s crunchy, turn on the “Sauté” setting and cook with the lid off. If loose stir constantly, until more of the liquid has been absorbed by the rice. If it’s crunchy add the remaining 1/4 cup stock and stir until it’s absorbed a bit, about 1 minute.
You want the consistency to be “all'onda” (“like waves” in Italian). It’s the risottoland happy place between soupy/watery and gloppy/stiff. You want it to be rich and creamy.
6 Finish the risotto: Stir in the butter and parmesan. Taste one more time for seasoning. If it seems a little too earthy and flat, add the 1/4 teaspoon of lemon zest. Adjust with salt, if needed. Serve right away.