6 servings

Pressure Cooker Mushroom Risotto Recipe

Name: Pressure Cooker Mushroom Risotto Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 quart homemade or store-bought low-sodium chicken stock or vegetable stock; 1 ounce dried porcini mushrooms; 4 tablespoons extra-virgin olive oil; 4 tablespoons unsalted butter; 1.5 pounds mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle; 1 Kosher salt and freshly ground black pepper; 1 medium yellow onion; 2 medium cloves garlic; 1.5 cups risotto rice, such as arborio or vialone nano; 2 teaspoons soy sauce; 1 tablespoon light miso paste; 0.75 cup dry white wine; 0.25 cup heavy cream; 1 ounce finely grated Parmigiano-Reggiano cheese; 1 handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives

Prep 5 min

Cook 40 min

6 servings

470 kcal

6 servings

Source: seriouseats.com

Risotto is notorious for taking at least half an hour of constant stirring. Here's a mushroom risotto that's creamy, intensely flavored, and ready in less time. How? Pull out the pressure cooker.

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homemade or store-bought low-sodium chicken stock or vegetable stock1 quart
dried porcini mushrooms(optional)1 ounce
extra-virgin olive oil4 tablespoons
unsalted butter4 tablespoons
mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle(trimmed and thinly sliced, stems reserved)1.5 pounds
Kosher salt and freshly ground black pepper1
medium yellow onion(finely chopped, about 6 ounces)1
medium cloves garlic(finely minced)2
risotto rice, such as arborio or vialone nano(about 300g)1.5 cups
soy sauce2 teaspoons
light miso paste1 tablespoon
dry white wine0.75 cup
heavy cream(optional; see note)0.25 cup
finely grated Parmigiano-Reggiano cheese(plus more for serving)1 ounce
finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives1 handful