Yield: 4 servings
-
Vegetable Stock, 4 cups
-
Olive Oil, 4 tablespoons divided
-
Baby Bella Mushrooms, 16 ounces chopped
-
Shallot, 1 large diced
-
Celery, 1 stalk optional
-
Garlic, 3 cloves minced
-
Arborio Rice, 2 cups
- Substitutions: Carnaroli Vialone Nano
-
Dry White Wine, 1/2 cup
-
Thyme, 1.5 tsp
-
Salt, to taste
-
Black Pepper, to taste
- Warm stock.
- Saute shallots. Add mushrooms after a few minutes. And finally garlic. Set aside in pressure cooker.
- Saute rice for ~2 minutes. Edges will be translucent. Transfer to pressure cooker.
- Deglaze pan with wine. Add wine and warmed broth to pressure cooker.
- For an instant pot, set to Manual-High for 5 minutes.
- After 5 minutes at pressure, quick release.
- Try with cashew-nutritional yeast in future.
