This stunning tall cake is soft and delicious. This traditional cake, often known as red velvet cake, not only tastes fantastic but also adds a lot of style to a dessert table during the holidays.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- ¼ cup unsalted butter
- ¼ cup olive oil
- 3 cups diced mushrooms
- 1 cup chopped onion
- 1 sprig rosemary
- 1 ½ cups Arborio rice
- ¾ cup white wine
- 1 quart chicken or vegetable stock
- salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
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- Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.
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- Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
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- Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.
- Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
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- Serve hot and enjoy!
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- The Instant Pot will take about 15 minutes to come to full pressure, then the timer will begin counting down, so you can walk away and come back when it beeps.
- The magazine version of this recipe uses 1 quart low-sodium vegetable broth and 3/4 cup Parmesan cheese.
Nutrition Facts
| Calories | 545 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 577 mg |
| Sugars | 10 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
It worked. The flavor profiles were bland. I’ll have to pep it up if I can.
The best recipe ever. Thank you.
I made this but modified it as many were saying too much liquid. I deglazed the onions, mushroom and garlic with 1/4 white wine (dry) and added Arbol rice -1 cup. Then added 1 and 3/4 broth, and simmered for 3 minutes. Changed the time to 6 minutes. Added 4 oz of shredded parm. It came out perfect.
Tasted ok but texture was not like risotto – rice was not quite the right texture and the whole thing wasn’t creamy enough. Sometimes I know how to “fix” a recipe but I think this one goes to the trash.
I almost followed this recipe exactly only difference was I sautéed 3 chicken thighs before adding the mushrooms and onion. I removed the thighs before adding the broth and skinned. Readded them to the pot to cook with the risotto and shredded the meat and added back into the risotto. If you had leftover rotisserie chicken this would work well with it. Delicious
I didn’t make any changes other than using brown rice. This was terrific! Flavorful and satisfying.
Too much chicken stock for my taste, I feel it should be 2/3 quart at most. Also kinda bland , need way more Parmesan
This is the best & easiest risotto I’ve ever made !! Can’t say anything bad about this recipe
I’ve made the Della rice recipe, with all the laborious heating, adding, etc. And it is awesome. This is as wonderful as that labor of love. You won’t be disappointed!
I love this recipe! So easy. I’m vegan so I just omitted the Parmesan and used vegan butter and veggie stock. For more flavor I added lemon juice and garlic. Cooked for the 6 min and did quick release and let it sit to cool for 5 min. So good!
Simple, easy recipe that delivers a delicious result. I followed everything except I used sprigs of thyme instead of rosemary because that’s what I had. Tip: add salt only after adding the grated cheese and tasting, Parmesan is salty itself. This is definitely a keeper, thank you for this great labor saving and delicious recipe.
Easy to make and excellent! Try it and you will cook risotto more often. I added 1/2 cup of heavy whipping cream and 3/4 cup of parmesan cheese. I had the same issue as many other reviewers with the 6 min timer. It was very liquidy when I opened the top, so I set the insta pot to saute and stirred for about 4 min and it came out awesome.
I love this recipe! I never have a rosemary sprig so I just put in a 1/2 tsp of dried rosemary and it’s fine. This tastes like you’ve been cooking and stirring for an hour. I’ve made it with white mushrooms and with cremini, and cremini is way better.
I loved this recipe. Cooking the rice in a pressure cooker definitely took the work out of making risotto. I was worried that it just wouldn’t taste creamy, but it came out perfectly cooked and very tasty! This is entering my rotation of side dishes for sure. Thank you so much for sharing this recipe with us!
If you use the Instant pot like the recipe says to–all the sauteing and simmering–the ingredients will be very hot when you put the lid on so the pot will come up to pressure right away. It does NOT take 10-15 minutes to come up! It takes like 2 minutes. The first time I did this recipe I thought there was something wrong and then I realized what was going on. Suggest the author fix the recipe details.
Absolutely delicious!!! Will make again and again! I made it exactly as instructed!
I don’t know what went wrong. I followed the directions to the letter. My rice came out like sticky rice. Is there a high altitude directions I should have used? It didn’t have much taste either. I ate this in Italy and mine wasn’t even close to what I ate there.
Wow!! I can’t believe how good this is! I used thyme rather than rosemary (since I didn’t have it on hand) and sliced white and brown mushrooms and added a can of mushrooms too. Then added grilled chicken and shredded the parmesan on top at the end. So simple and delicious!
Yum! I’m not a cook and this was def simple enough. I doubled the recipe, used a bit less onion, and left out the salt & pepper. Pepper would probably be fine, but it is salty enough as is. I also bought sliced mushrooms, diced onions, & shredded Parmesan to make it easier. Delish. Thx!
Ok I am a BIG risotto fan and I always do it “the hard way”. This was delicious, and the whole family LOVED it.
Easy and delicious