Mushroom And Gorgonzola Risotto

This large recipe for a delicious mushroom risotto is ideal for a fast and easy dinner in less than 30 mins with the Crockpot® Express XL Pressure Multicooker.

source	Crockpot
categories	main dish, instant pot, rice
yield	Serves 6
prep time	10 mins
total time	20 mins

INGREDIENTS

1 tbsp olive oil

2 cloves garlic, crushed

2 onions, chopped

1 lb Portobello mushrooms, sliced

4 cup Arborio rice

¾ cup white wine

6 cup chicken stock

¾ cup grated Parmesan cheese

5 oz Gorgonzola cheese, crumbled

½ cup flat leaf parsley, roughly chopped

3 tbsp butter, room temperature

Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Press BROWN/SEAR, then press START/STOP. Add oil and preheat for 2 minutes. Add garlic, onion and mushrooms. Cook for 4 2. 5 minutes or until tender.

3. Add rice and stir to coat all grains. Pour in wine and allow to reduce by half. Add stock. Press START/STOP. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press RICE/GRAINS, set the pressure to LOW, and set time to 12 minutes. Press START/STOP.

4. Once cooking has completed and the pressure is released, fold through Parmesan, Gorgonzola, parsley and butter. Season to taste with salt and pepper. Serve hot.