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Instant Pot Mushroom Risotto (Pressure Cooker Mushroom Risotto)
Ingredients
  • 2 cups (400g) arborio rice
  • 3 tablespoons (45ml) olive oil , divided
  • 4 tablespoons (57g) unsalted butter , divided
  • 4 ½ cups (1125 ml) stock (1½ cup (375ml) mushroom soaking liquid + 3 cups (750ml) unsalted chicken stock)
  • 3 (22g) dried shiitake mushrooms , rehydrated and sliced
  • 12 to 16 (600g - 650g) large cremini mushrooms , sliced
  • 100 grams oyster mushrooms , sliced
  • 1 (163g) small onion , finely diced
  • 1 (27g) small shallot , finely diced
  • 4 (15g) garlic cloves , minced
  • ¾ cup (188ml) dry white wine or dry sherry wine
  • 20 grams Parmesan cheese , finely grated
  • 3 tablespoons (45ml) light soy sauce (not low sodium soy sauce) , divided
  • Kosher salt & ground black pepper to taste
  • Garnish with parsley
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