Risotto seems like one of those fancy dishes that’s only attainable by professional chefs and you have to go to a classy restaurant if you want to eat some. But it doesn’t need to be so difficult! This mushroom version is pretty much fool-proof, as long as you make sure to keep stirring and not let it sit for too long. That’s the key to a good risotto with a nice creamy texture! This risotto is super creamy and luxurious, so be sure to savor every tasty bite.
Ingredients
2 tsp olive oil
2 Portobello mushrooms, sliced into 1-inch pieces
salt and pepper, to taste
2 garlic cloves, minced
4 1/2 cups vegetable broth
2 1/2 cups white wine, like chardonnay
1 cup Arborio rice
large pinch of dried basil
1/4 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
1/4 cup heavy cream
4 strips bacon, cooked crispy and crumbled
MTC-8010
6-8 servings
Cook Time: 40 minutes
Directions
Add the olive oil to the inner pot of the cooker and allow it to heat briefly on the STS function. Add the mushrooms, salt, and pepper to taste; cook until they start to soften. Add the garlic and cook for about 3 minutes.
Add 1 cup of the vegetable broth and ½ cup of white wine. Add the rice, basil, and a pinch of salt and pepper. Stir continuously until the liquid is almost completely absorbed. Repeat adding 1 cup of the broth and ½ cup of the white wine until the liquid is absorbed and the rice becomes soft; around 30-40 minutes.
Once tender, add cheeses and salt and pepper to taste. Stir in the heavy cream and bacon. Serve in bowls with a garnish of more crumbled bacon.
