Pressure Cooker Mushroom Risotto Recipe
From elgourmand2 7 years ago
- 40 Min. to make
- Serves 4
I always have mushrooms. Right now I have lots of mushrooms and I like Risotto. This was a bit more work than most pressure cooker dishes and not something I’d do every week but a delightful outcome and a great change-up. Read more The folks at Serious Eats say; “Risotto has a reputation for being difficult to make, but that's not quite a fair assessment. What it takes, more than anything, is time, and pressure cookers are expert at making short work of traditionally time-consuming dishes. We infuse this risotto with mushroom flavor in several ways—well-browned fresh mushrooms, dried porcini, and a mushroom stock all contribute layers of flavor, while a little soy sauce and miso paste add even more depth. I like to add a splash of heavy cream to my risotto just before serving—it adds a velvety creaminess and smoothes out all the flavors. Some folks prefer the stronger flavor of cream-free risotto. Taste before adding the cream if you are unsure.” See less
Ingredients
- • 4 cups homemade or store-bought low-sodium chicken stock or vegetable stock. shopping list
- • 1 oz. (28 g.) dried porcini mushrooms. shopping list
- • 1 1/2 pounds mixed mushrooms, such as shiitake, cremini, oyster, enoki and chanterelle, trimmed, thinly sliced, stems reserved. shopping list
- • 4 Tbs. olive oil. shopping list
- • Salt and freshly ground black pepper. shopping list
- • 4 Tbs. unsalted butter. shopping list
- • 1 cup finely chopped yellow onion (about 1 medium). shopping list
- • 2 tsp. finely minced garlic (about 2 medium cloves). shopping list
- • 2 cups risotto rice, such as Arboria or Vialone Nano. shopping list
- • 2 tsp. soy sauce. shopping list
- • 1 Tbs. light miso paste. shopping list
- • 3/4 cup dry white wine. shopping list
- • 1/4 cup heavy cream (optional, see note above). shopping list
- • 1 ounce finely grated Parmigiano-Reggiano cheese, plus more for serving. shopping list
- • 1/2 cup finely minced mixed fresh herbs like parsley, chervil, tarragon, and/or chives. shopping list
How to make it
- 1. Place chicken broth and dried mushrooms in a small sauce pan and simmer about 3 minutes.
- 2. Remove from the stove and using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add mushroom scraps to container with porcini-infused broth and set aside.
- 3. Heat olive oil in the base of a pressure cooker over high heat until shimmering. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture is evaporated and mushrooms are well browned, about 8 minutes.
- 4. Add butter, onion, garlic, and chopped porcini and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes.
- 5. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3-4 minutes (rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center).
- 6. Stir in soy sauce and miso paste until evenly incorporated.
- 7. Add wine and cook, stirring, until raw alcohol smell has cooked off and wine is almost fully evaporated, about 2 minutes.
- 8. Pour stock into the pot through a fine mesh strainer, discarding the mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker either by running it under cold water if it is not electric, or using the steam-release valve if it is electric.
- 9. Open pressure cooker and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. Stir in cream, cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth creamy sauce. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.
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