Yield: 4 servings
Ingredients:
- 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
Steps:
- 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.
Notes:
- Try with cashew-nutritional yeast in future.
References:
