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Recipe Category: Mushroom-Risotto
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Ingredients
SERVES 2 to 3 as a main or 4 as a first course – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup finely chopped shallots
- 8 to 10 ounces mixed fresh mushrooms, such as chanterelles, shiitake (discard the stems), and/or cremini, sliced
- 2 teaspoons chopped fresh thyme
- ½ teaspoon salt, plus more to taste
- 1 cup Arborio or Carnaroli rice
- 1/3 cup dry white wine
- 2¼ cups low-sodium chicken or vegetable broth
- 1/3 cup freshly grated Asiago cheese, plus extra for serving
- 6 to 8 turns freshly ground black pepper
Method
- In a 5 to 7-quart pressure cooker, heat the butter and oil together over medium-high heat until the butter melts
- Add the shallots and cook until softened, 1 to 2 minutes
- Stir in the mushrooms, 1 teaspoon of the thyme, and the salt
- Add the rice, stirring to coat
- Pour in the wine, scraping up any browned bits from the bottom of the pot
- Stir in the broth
- Close and lock the lid
- If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 7 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- If the rice is not sufficiently cooked or the risotto is too soupy, place the pot over medium-high heat and cook, uncovered, stirring constantly, until the desired consistency is reached, 1 to 2 minutes
- Stir in the remaining 1 teaspoon thyme, then the cheese and season to taste with pepper
- Taste, adding salt if needed
- Spoon out the rice with an oversized spoon to serving bowls to serve hot, with extra cheese for sprinkling on top, and the pepper grinder on the side
Full List of Mushroom-Risotto Recipes
Full List of Mushroom Recipes
Mushroom Risotto:In a small bowl, cover the dried mushrooms with warm water and soak for 15 minutes Remove the mushrooms from the liquid with a slotted spoon Drain the liquid through a Continue Reading →