![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/wild-mushroom-pancetta-pea-risotto/&media=https://blythesblog.com/wp-content/uploads/2018/04/fullsizeoutput_19d6-1920x850.jpeg&description=<span style="caret-color: #000000; color: #000000; font-family: -webkit-standard; font-size: 18px;">This Wild Mushroom, Pancetta & Pea Risotto recipe is for a pressure cooker / Instant Pot. It's a great way to make risotto without all the constant stirring. The rice turns out perfectly, and you save a lot of time and effort. </span><span style="caret-color: #000000; color: #000000; font-family: -webkit-standard; font-size: 18px;">It's a meal that will justify buying that Instant Pot.</span> data-pin-do=)
Wild Mushroom, Pancetta & Pea Risotto
April 18, 2018
This Wild Mushroom, Pancetta & Pea Risotto recipe is for a pressure cooker / Instant Pot. It's a great way to make risotto without all the constant stirring. The rice turns out perfectly, and you save a lot of time and effort. It's a meal that will justify buying that Instant Pot.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
2 tablespoons extra-virgin olive oil
4 ounces pancetta or bacon, diced
8 ounces wild or exotic mushrooms, such as maitake, chanterelles, oyster mushrooms, or black trumpets, chopped
2 garlic cloves, thinly sliced
About 3½ to 3¾ cups chicken stock, preferably homemade
½ cup fresh or frozen peas, thawed if frozen
Directions
1Using the sauté function, heat 1 tablespoon of the oil in the pressure cooker. Add the pancetta and cook until golden and crisp, 7 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate.
2Add the mushrooms to the pot and sauté until they’ve released their liquid and are just browned, about 7 minutes. Stir in the garlic and cook until fragrant, 1 minute. Using a slotted spoon, transfer the mushrooms and garlic to a 4-cup measuring cup, and then add enough stock to make 4 cups.
3Heat the remaining 1 tablespoon oil in the pressure cooker, stir in the rice and salt, and cook until the rice is lightly toasted, 3 to 5 minutes. Stir in the wine and cook until it has evaporated, about 1 minute. Stir in the mushroom stock mixture and half of the cooked pancetta. Cover and cook on high pressure for 6 minutes.
4Release the pressure manually. Then stir in the peas and continue stirring until the risotto is creamy and the peas are cooked, about 2 minutes. Taste, adjust the seasonings if necessary, and sprinkle with the reserved crispy pancetta, chives, and Parmesan before serving.
This recipe is from New York Times writer Melissa Clark’s new cookbook “Dinner in an Instant”.
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