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Creamy tender Arborio rice cooked with delicious flavors and served in white bowl along with garnishes. This comforting risotto is easy to make at home using Instant Pot.
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Restaurant Style Risotto Recipe

Learn to make restaurant style delicious risotto at home with this easy recipe. Instant Pot vegetarian risotto makes best Italian family dinner. This 30 minute gluten free rice recipe is perfect for easy weeknight dinners.
Course dinner
Cuisine Italian
Keyword homemade risotto, Instant Pot risotto, Italian Risotto, Vegetarian risotto
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 cups
Calories 260kcal

Ingredients

Instructions

Instant Pot Instructions

  • Press SAUTE  High on Instant Pot.  Add the oil and the butter in the main insert. Add the shallots, sprinkle some salt and cook for about 2 minutes so it softens and just lightly browns. Then, add the garlic and sauté for another minute.
  • Add the mushrooms and other veggies and continue stirring till mushrooms sizzle and start releasing water and turn darker brown in color.
  • At this time,  scoop out and reserve some of the mushrooms and veggies aside if you want to use them as a topping later. Add in the rice and mix it in with everything in the pot and continue sauté for 1-2 minutes. Next, add in the white wine. Give it a good stir.
  • Lastly, add in the broth, black pepper and Italian seasoning.  Stir well. Adjust the salt.  Deglaze bottom of the pot so nothing’s stuck on. Scrap with wooden spatula. This is an important step that ensures you don't get BURN notice on Instant Pot.
  • Cancel SAUTE function. Secure the lid. Press “Manual” or “Pressure Cook” High Pressure for 6 minutes. After it's done cooking,  wait on " keep warm timer " for 10 minutes and then release leftover pressure by moving the valve from SEALING to VENTING. Open the lid.
  • Add in the grated Parmesan cheese and truffle oil, stir until well combined and transfer to a serving dish. Sprinkle dried or fresh chopped herbs. Garnish with previously set aside sautéed mushrooms and other veggies. Drizzle some truffle oil on top.
  • Delicious risotto is ready to be devoured. Bon Appetit !

Stove Top Instructions :

  • Heat the oil and butter in a heavy bottom pan or Dutch oven over medium heat. Add the shallots, sprinkle some salt and cook for about 2-3 minutes. Add the minced garlic and cook for an additional minute. Add chopped mushrooms and other veggies. Cook for 2-3 minutes until they start to release the water and look browned.
  • Add wine and let it sizzle. Add the rice and stir for about 1-2 minutes until slightly toasted and aromatic. Add the Italian seasoning, salt and black pepper.
  • Start adding the broth a cup at a time while continuing to stir. You will know the risotto is almost done when it is thick and sticky and the rice grains are soft - al dente. ( roughly 15-18 minutes)
  • Add in the grated Parmesan cheese and truffle oil, stir until well combined and transfer to a serving dish. Sprinkle dried or fresh chopped herbs. Garnish with previously set aside sautéed mushrooms and other veggies. Drizzle some truffle oil on top.
  • Delicious risotto is ready to be devoured. Bon Appetit !

Notes

The texture of the cooked Arborio rice and risotto is creamy, soft, tender and mushy. It is like a porridge where a lot of liquid is absorbed in rice while cooking. Risotto is never dry and fluffy.
Many readers, especially when trying the recipe for the first time, are puzzled by the amount of liquid that goes in this dish. Hence the explanation.
There are very few ingredients in this recipe. To get the wonderful taste, make sure you add your favorite dry white wine to this. I highly recommend you don't skip this. As a rule of cooking delicious meals with wine, ALWAYS use the wines that you love drinking.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 24g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 650mg | Fiber: 2g | Sugar: 4g