Black Garlic & Mushroom Risotto For Multicooker or InstantPot® Recipe

Ingredients:

• 3 Tbsp Metropolitan Market Virgin Olive Oil
• 1 lb wild mushrooms, trimmed, sliced
• Salt and pepper
• 1 medium onion, chopped
• 2 cups carnaroli or arborio rice
• 1/2 cup white wine
• 4 cloves black garlic (mashed with the back of the fork)
• 4 1/2 cups vegetable or chicken stock
• Chopped parsley
• Shredded or grated Parmesan cheese, for serving

Directions:

1. Using the sauté of browning function, heat 2 Tbsp olive oil in multicooker until hot. Add a handful mushrooms to fill the bottom of the cooker in a single layer; cook until the moisture they release evaporates and they start to brown. Continue adding the rest of the mushrooms in batches until they are all cooked through and have a nice caramelized color, about 15 minutes. Season with salt and pepper.
2. Add onion and cook, stirring often, until translucent, about 8 minutes. Add 1 Tbsp of oil and the rice; stir until all the grains are heated and covered in oil, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in black garlic and stock.
3. To pressure cook, lock the lid in place and set pressure release valve to seal. Make sure steam-release valve is in the proper sealed position. Select high pressure-cook function and set for 5 minutes (it will take about 10 minutes for the pressure to build before cooking automatically begins).
4. Press cancel/turn off multicooker. Quick-release pressure according to manufacturer’s directions. Remove lid, allowing steam to escape away from you. Stir with a wooden spoon; season to taste with salt and pepper.
5. Divide risotto among bowls. Serve warm, topped with parsley and Parmesan cheese.
6. Cook’s Notes:
7. Always take into consideration that Parmesan cheese will add a touch of saltiness to the finished risotto.
8. For a vegan version, use vegetable stock and skip the parmesan cheese.