Instapot Red Lentil and Aged Basmati Risotto with Wild and Shiitake Mushrooms

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Instant Pot Red Lentil and Aged Basmati Risotto with Wild and Shiitake Mushrooms

Indulge in a luxurious fusion of East meets West with this Sattvic risotto. With the wholesome goodness of red lentils, the aromatic charm of aged basmati and black rice, and the earthy depth of both wild and shiitake mushrooms, this Instant Pot delight offers an orchestra of flavors and textures in every bite. Truffle oil elevates the dish, adding a hint of opulence, while the ancient principles of Sattva ensure balance and purity. This is comfort food for the soul—elevated.
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Servings: 0

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  • When choosing wild mushrooms, always ensure they're sourced responsibly and are edible varieties. For an even more nuanced flavor profile, experiment with different wild mushrooms as the seasons change.
  • Truffle oil, while optional, brings a gourmet touch to the dish. If serving to a discerning palate, consider finishing with real truffle shavings.
  • Aged basmati rice has a distinct aroma, adding to the sensory experience of the dish. Black rice, on the other hand, lends a nutty flavor and chewy texture.
  • The Instant Pot ensures consistent results every time, making it a favorite among chefs who value precision.
  • For a more immersive experience, consider serving with a light aromatic herbal tea or a non-alcoholic wine that complements the flavors.

Equipment

Instant Pot (6-quart size recommended)
Chef's knife
Measuring Cups and Spoons

Ingredients

  • 1/2 cup red lentils rinsed and drained
  • 1/2 cup aged basmati rice rinsed and drained
  • 1/2 cup black rice or GABA rice, rinsed and drained
  • 1 cup dried shiitake mushrooms rehydrated in warm water and sliced
  • 2 cups assorted fresh wild mushrooms e.g., chanterelles, morels, oyster, cleaned and sliced
  • 5 cups vegetable broth preferably homemade for added depth
  • 2 tbsp truffle oil plus extra for finishing
  • 2 garlic cloves minced (ensure they're fresh and sweet)
  • 2 shallots finely chopped
  • 1/2 cup organic white wine or substitute with extra broth for an alcohol-free version
  • Fresh parsley finely chopped, for garnish
  • Freshly ground Himalayan pink salt and black pepper to taste

Instructions

  • Using a chef's knife, finely chop the shallots and garlic. Rehydrate the dried shiitake mushrooms in warm water for about 20 minutes. Once rehydrated, slice them along with the wild mushrooms.
  • Set your Instant Pot to the “Sauté” mode. Warm the truffle oil and add the shallots and garlic. Sauté until they become translucent, making sure not to let them brown.
  • Add the fresh wild mushrooms to the pot and sauté until they start to release their juices.
  • Stir in the red lentils, aged basmati rice, and black rice.
  • Pour in the white wine (or extra broth) and let it simmer for 2 minutes.
  • Add the sliced shiitake mushrooms and vegetable broth.
  • Lock the Instant Pot lid and set the vent to the sealing position. Switch the mode to “Manual” or "Pressure Cook" on high pressure and set the timer for 7 minutes.
  • After cooking, allow the pressure to release naturally for 10 minutes, then vent to release any remaining pressure.
  • Stir and season with Himalayan pink salt and freshly ground black pepper.
  • Serve garnished with chopped parsley and a drizzle of truffle oil.
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