Mushroom Risotto

• 12 oz
  Cremini Mushrooms
• 2 tbsp
  Garlic-Infused Olive Oil
• Salt
• 5 cup
  Chicken Broth
• 3
  Green Onion Tops
• 1½ cup
  Arborio Rice
• ½ cup
  Dry White Wine
• 5 cup
  Chicken Broth
• 4 sprigs
  Fresh Thyme
• 2 tbsp
  Unsalted Butter
• 2 oz
  Parmesan Cheese
• Salt
• Black Pepper

Steps

1. Slice 12 oz Mushrooms about 1/4 inch thick.

   ~3m

2. Set Instant Pot to Sauté on High/More. Add 2 T Garlic-Infused Olive Oil. Once hot, add 3 Green Onion Tops, thinly sliced (green tops only, discard white bulbs). Cook until just softened.

   ~3m

3. Add 1½ C Arborio Rice and stir to coat.

   ~1m

4. Toast until edges turn translucent.

   ~2m

5. Pour in ½ C White Wine and scrape the bottom of the pot thoroughly. Stir until mostly absorbed.

   ~2m

6. Press Cancel.

   ~1m

7. Add 4 cups of the 5 C Chicken Broth, sliced Mushrooms, and 4 sprigs Fresh Thyme leaves and stir to combine. Reserve remaining cup of broth for adjusting consistency later.

   ~2m

8. Secure the lid and set the valve to Sealing. Pressure Cook on High.

   ~6m

9. When the cook time ends, immediately turn off Keep Warm. Let pressure release naturally, then quick release any remaining pressure.

   ~6m

10. Remove the lid.

    ~1m

11. Add 2 T Butter and grate 2 oz Parmesan Cheese directly in.

    ~2m

12. Stir vigorously until creamy and thickened.

    ~1m

13. Season with Salt and Black Pepper. Serve immediately.

    ~1m

14. Heat a wide pan over medium-high and add 1 tbsp 2 T Garlic-Infused Olive Oil.

    ~2m

15. Add 12 oz Mushrooms.

    ~1m

16. Cook undisturbed until golden on one side.

    ~3m

17. Flip and cook the other side.

    ~3m

18. Season with Salt and transfer to a plate.

    ~1m

19. In a separate pot, bring 5 C Chicken Broth to a gentle simmer. Keep warm over low heat.

    ~5m

20. Reduce heat to medium and add remaining 1 tbsp 2 T Garlic-Infused Olive Oil.

    ~1m

21. Thinly slice 3 Green Onion Tops (green tops only).

    ~2m

22. Cook until just softened.

    ~2m

23. Add 1½ C Arborio Rice and stir to coat in the oil.

    ~1m

24. Toast until the edges go translucent.

    ~2m

25. Pour in ½ C White Wine and stir until fully absorbed.

    ~3m

26. Begin adding warm broth about 3/4 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. Strip 4 sprigs Fresh Thyme leaves from stems and add after the second addition. Continue until rice is al dente: creamy but with a slight bite at the center.

    ~20m

27. Remove from heat.

    ~1m

28. Add 2 T Butter and grate 2 oz Parmesan Cheese directly in.

    ~2m

29. Stir vigorously until creamy and glossy.

    ~1m

30. Fold in the reserved Mushrooms.

    ~1m

31. Season with Salt and Black Pepper.

    ~1m

32. Serve immediately.

    ~1m