I posted this on Facebook and a few people wanted the recipe...and of course this is a dish that started as an actual recipe from an actual cookbook and then went off-script.
I started with a recipe from Dan Shumski's How To Instant Pot for his "Master Method" risotto:
So, you may be thinking just what I was thinking when I read this - this is not risotto. Where's the shallots? Saffron? Cheese? And I was suspicious of the amount of liquid - it seemed short, but it was a pressure cooker so maybe it was OK? He included two variations (mushroom, and lemon and peas), but neither of them were quite what I had in mind...
I pulled out about a pound of small shrimp (from Oceanside Seafood, the seafood truck!) and thawed them using the always-discouraged-but-we-all-do-it-anyway method of covering them in lukewarm water for a bit.
I poured half a cup of sauvignon blanc that was on hand and I didn't really like, and crumbled about $10-worth of saffron into it. OK, just kidding, it was maybe a small pinch of threads.
Then I made 3 1/2 cups of chicken broth (I use Better Than Boullion).
All of that set aside, I sliced up some baby bellas (half a package?), shallot (one small), and spinach (maybe a cup? 2? whatever), and sautéed all of that in the Instant Pot in about 2-3 tablespoons of butter.
Once the shallots and mushrooms were soft and the spinach wilted, I dumped that out on a plate and poured the little bit of liquid into the chicken broth.
Then I followed the recipe for the Master Method:
While that was going down, I sautéed the shrimp on the stove and set that aside.
When the Instant Pot was done, I stirred in the mushrooms, shallots and spinach. Then I added the shrimp and about 1/2 cup shredded asiago.
At this point, any liquid in the risotto was being absorbed pretty quickly so I also added about a 1/4 half-and-half to smooth it all out.
Verdict: It was tasty but the texture wasn't quite right. It was sticky, not creamy, although you could probably add more broth/cream/etc to get it there.