INSTANT POT MUSHROOM RISOTTO ENJOY DAN:

                INSTANT POT MUSHROOM RISOTTO by CHEF DAN:

Serves 6

INGREDIENTS:

2 cups Royal Italian Superfine Arborio (rice)

3 tablespoons olive oil

6 tablespoons butter, divided

1-teaspoon fennel seeds

4 cups chicken stock + 1 cup mushroom liquid

1/2-cup dried shiitake mushrooms

14 cremini mushrooms sliced

1 onion, finely diced

1-shallot, finely diced

4 garlic cloves, minced

1 cup red wine

1-spring rosemary

1/4-teaspoon crushed red pepper

1 cup Parmesan cheese, finely grated

3 tablespoon soy sauce, divided

Sea salt and freshly ground black pepper to taste

Garnish with fresh snipped chives

DIRECTIONS:

1.    Rehydrate dried mushrooms in 2 cups warm water for 20 minutes.

2.    Remove mushrooms and squeeze out the water, reserve the water.

3.    Thin slice the mushrooms and set aside.

4.    Select sauté on the instant pot over medium-high heat when sizzling.

5.    Press sauté button, (wait until indicator says HOT.)

6.    Pour 2 tablespoons of oil & butter, add fennel seeds and roast 1 minute

7.    Add all the mushrooms, stir to evenly coat the mushrooms with oil & butter.

8.    At the 8-minute mark drain some of the moisture off, to speed up process.

9.    Let the moisture evaporate completely and season with 2 TBS. soy sauce.

10  This will take about 20-22 minutes.

11  Meanwhile combine mushroom stock and chicken stock, & 1 tablespoons soy sauce, in a container and set aside.

12  Add diced onions, shallots, garlic and sauté for 1 minute.

13  Move everything to one side of the pot to make room for oil & rice.

14  Add 1 tablespoon oil and 2 tablespoons butter.

15  Add 2 cups arborio rice in the oil sauté until evenly coated, 3-4 minutes

16  Add red pepper flakes and rosemary spring.

17  Deglaze with red wine, scrap bottom of pot with a wooden spoon.

18  Pour reserved 4 cups chicken stock + mudroom stock into pot.

19  Close lid and high pressure for 7 minutes.

20  Quick release and open lid carefully, if to runny hit sauté button and sauté for a few more minutes.

21  Then remove rosemary spring and stir in remaining butter and Parmesan cheese.

22  Top with fresh snipped chives.       (OH LA LA)

ENJOY DAN:           (Take a bite and blow an “Italian Chef Kiss) with your fingertips!!