Instant Pot Bacon Mushroom Risotto

Making Risotto in an Instant Pot is a breeze. The texture and creaminess is not at all sacrificed with the quick cook. Shiitake Bacon and Mushroom Risotto is a very special blend of Southwestern flavors. A beautiful compliment the nutty flavor of the Arborio Rice.

Course Side Dish

Cuisine Southwestern Mexican

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 303kcal

Author Lea Ann Brown

Ingredients

6 ounces Bacon chopped and cooked to crispy stage
1 tablespoons canola oil
1 tablespoon butter
¼ cup sweet onion diced
5 ounce Package Mushrooms sliced. Shiitake, button or baby bella work well here.
¾ cup arborio rice
1 teaspoon pure chile powder such as Chimayó or ancho
1 ½ cups chicken stock placed in a Pyrex measuring cup and heated in microwave
1 tablespoon heavy cream
1 tablespoon unsalted butter
¼ cup grated Parmesan cheese
Freshly ground pepper

Instructions

In a fry pan stovetop, cook the chopped bacon until crispy stage. Drain on paper towels and set aside.
Set the Instant Pot to Sautee. When hot, add oil and butter. Once butter is melted, add mushrooms and cook for 2 minutes, stirring occasionally. Warm the chicken stock in the microwave for 1 ½ minutes. I like to use my 2-cup Pyrex measuring cup. During the time the stock is heating, add the onions to the Instant Pot and cook, stirring regularly for 1 to 2 minutes
Add the rice and chile powder and stir until rice is nicely coated, for 1 minute. Add the warmed chicken stock.
Press the cancel button. Put the lid on the Instant Pot making sure it's in the locked position and pressure valve is down. Press 'pressure cook on high, and set the timer for 6 minutes.
When the timer beeps, release the pressure.
Once the pressure is released and you're able to open the lid, stir in the cheese, cream, cooked bacon pieces and a little more butter if you'd like.

Notes

Tips For Success

The rice itself is important. A high starch content rice is the key to the creamy texture of risotto. Arborio rice is readily available on grocery shelves. You can also Seek out Carnaroli rice, considered to be the king of rices when it comes to making risotto, and will give you that restaurant quality experience. You can find it at your favorite Italian Specialty Market. Avoid long-grain rices like Jasmine or Basmati, which are lower in starch.

No Need To Rinse The Rice: You need that starch residue that lives on the surface of the rice to achieve that creamy texture.

Use a Microplane Zester or a Box Grater to finely grate the Parmesan Cheese. Thicker chunks of cheese will not properly melt.

If the risotto is a bit too wet after the final stir after cooking, turn on the sautee function and drizzle in a little more milk.

Purchase regular thick cut bacon. Some of the fancier flavor smoked additives will over-power the delicate flavor of this risotto recipe.

Kitchen shears make easy work to cut the bacon into small pieces before frying.

Nutrition