Black Garlic & Mushroom Risotto For Multicooker or InstantPot® Recipe

Black Garlic & Mushroom Risotto For Multicooker or InstantPot®

4 servings (5 1/2 cups)


  • 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


  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.


Amount Per Serving (based on 4 servings)
Calories: 470
Fat: 11 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 270 mg
Carbohydrates: 85 g
Fiber: 3 g
Sugar: 6 g
Protein: 9 g
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Ratings and Reviews

“Yes, you can cook it as you would do with Risotto. I would add the black garlic after the wine”
“No multicooker or not maranta pit, can i just cook on the stove the way i always cook risotto??”
“We haven't tried doubling it. You may need to add less liquid. ”
“Can the mushroom risotto recipe be doubled and still cooked in the one-pot?”

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