Pressure Cooker Mushroom Risotto
Simplify dinner tonight with this pressure cooker mushroom risotto! It's full of delicious flavors and so easy to make.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
- 4 tablespoons extra-virgin olive oil
- 1 1/2 pounds mushrooms cleaned and thickly sliced
- Salt and black pepper to taste
- 1 medium yellow onion finely chopped
- 2 medium cloves garlic finely minced
- 1 1/2 cups risotto rice
- 3/4 cup dry white wine
- 2 teaspoons soy sauce
- 1 quart chicken, beef or vegetable stock
- 1 ounce finely grated Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons cold butter
- Handful finely minced parsley
Cook the mushrooms: Heat the olive oil over medium heat in a pressure cooker (if using an electric one, set to "sauté"). Cook the mushrooms until softened, about 8 minutes.
Add onion, garlic and rice: Add the onion and garlic and cook for one minute. Add the rice and cook for 1-2 minutes or until the outside of the rice is translucent and the inside looks milky.
Add the liquids: Add the white wine and soy sauce. Stir well and cook until the alcohol smell is gone and the wine is almost evaporated, about 2 minutes. Stir in the stock and close the pressure cooker.
Cook the risotto: Cook on low pressure for 5 minutes. Release the pressure by running cool water over the lid (for a stovetop pressure cooker) or by using the release valve (on an electric pressure cooker). (If the risotto is still very soupy, remove a few ladles of liquid.)
Make the risotto creamy: Cook the risotto for an additional 1-2 minutes with the lid open, stirring constantly, until creamy (for electric pressure cooker: use the sauté setting). Add the Parmesan and butter, stir once or twice (but don't stir in completely!). Close the lid (but do not cook any further!) and rest for 2 minutes. Now add the parsley and stir well. Serve immediately with extra cheese.