In a microwave-safe dish, place
Vegetable Bouillon Cubes (2)
Water (4 cups)
Dried Porcini Mushrooms (2 cups)
and heat in the Panasonic Microwave Oven until it simmers, about 5 mins.
Use a fork or slotted spoon to remove the mushrooms from the broth. Save the broth for later.
Roughly chop the mushrooms and set aside both the mushrooms and the broth in separate bowls.
Press the 'Saute' button on your Instant Pot, and heat
Olive Oil (2 Tbsp)
Vegan Butter (1/4 cup)
Wild Mushrooms (1 lb)
, not the rehydrated ones, and season with a pinch of
Sea Salt (1 pinch)
Freshly Ground Black Pepper (1 pinch)
Cook mushrooms stirring occasionally until brown, about 8-10 mins.
Yellow Onion (1)
Garlic (2 cloves)
and reserved porcini mushrooms and cook until onions are soft, stirring frequently, about 3-5 mins.
Arborio Rice (1 1/2 cups)
and toast, stirring constantly, for 3 mins or until it’s slightly toasted but not brown.
Soy Sauce (1 Tbsp)
White Miso Paste (1 Tbsp)
and stir to combine.
Dry White Wine (3/4 cup)
and stir, for 2 mins or until wine has evaporated slightly.
Add the broth we set aside earlier and submerge rice fully.
Close Instant Pot and the pressure valve. Hit the 'Pressure Cook' button and set for 5 mins.
After 5 mins, then open valve to release pressure, STAND BACK.
Remove the lid and stir the risotto until you get a creamy consistency.
Soy Cream (1/4 cup)
Vegan Parmesan Cheese (1/4 cup)
, if using, and parsley.
Season to taste with salt and pepper and serve immediately, garnished with additional vegan parmesan and
Fresh Parsley (to taste)
. Cooking results may vary depending on microwave oven used.