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

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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