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Pressure-Cooker Mushroom Risotto

Pressure-Cooker Mushroom Risotto
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Pressure-Cooker Mushroom Risotto is a luxurious yet quick dish that combines the creamy, comforting texture of traditional risotto with the efficiency of a pressure cooker. Tender mushrooms, aromatic Arborio rice, and rich broth create a flavorful and satisfying meal ready in under 30 minutes, perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

Mushrooms

  • 8 oz cremini or baby bella mushrooms, sliced

Rice

  • 1 ½ cups Arborio rice

Aromatics

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

Liquids

  • 4 cups vegetable or chicken broth
  • ½ cup dry white wine

Cheese and Fat

  • ½ cup grated Parmesan cheese
  • 2 tbsp butter or olive oil (plus extra for finishing, optional)

Herbs and Seasonings (optional)

  • Fresh thyme or parsley, chopped, for garnish
  • Salt and pepper, to taste

Instructions

  1. Sauté Aromatics and Mushrooms: Heat butter or olive oil in the pressure cooker on the sauté setting. Add finely chopped onions and garlic; cook until translucent and fragrant. Add sliced mushrooms and cook until they release moisture and start to brown, enhancing their flavor.
  2. Toast the Arborio Rice: Stir in the Arborio rice with the mushrooms and aromatics, coating each grain with the buttery base. Toast the rice for about 2 minutes to enhance its nutty flavor and improve liquid absorption.
  3. Deglaze with White Wine: Pour in the white wine and stir well, scraping up any browned bits from the bottom of the cooker. This adds acidity and brightens the overall flavor.
  4. Add Broth and Pressure Cook: Pour in the vegetable or chicken broth and stir to combine. Secure the pressure cooker lid and cook at high pressure for 6 minutes to allow the rice to absorb the liquid evenly and become creamy.
  5. Release Pressure and Finish Off: Carefully perform a quick pressure release according to your cooker’s instructions. Open the lid, stir in grated Parmesan cheese and additional butter if desired. Season with salt and pepper to taste, letting the cheese melt into a silky, rich finish.

Notes

  • Use fresh mushrooms and quality broth for the best flavor.
  • Toasting the rice before cooking intensifies the nutty flavor and improves texture.
  • Adjust broth quantity slightly depending on your pressure cooker and rice brand for ideal creaminess.
  • Stir well after cooking to release starch and enhance creaminess.
  • Customize the amount of Parmesan to your taste or swap it with pecorino or other cheeses.

Nutrition

Keywords: pressure cooker risotto, mushroom risotto, quick risotto, creamy risotto, Arborio rice recipe

Find it online: https://ninagourmet.com/pressure-cooker-mushroom-risotto/