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.
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
Cook Time: 40 minutes
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.