Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
Today I am sharing another pressure cooker recipe! This time for a classic, mushroom risotto. Have you ever tried to make risotto the traditional way and come up short? Then you know how challenging this dish can actually be. Anyone who has watched Gordon Ramsay on his competition show, can testify to the fact that even chef's have trouble creating the perfect risotto! Fear not! Employing the pressure cooker to make this classic, creamy and delicious rice dish can take all the hassle and challenge out of the equation! You are only 7 minutes or so away from having perfect risotto every time!
Pressure Cooker Mushroom Risotto
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Risotto always begins with Arborio rice. This is a short grain, very starchy rice that creates a very creamy end product. This rice is also great for rice pudding but is widely known for risotto. Do not substitute another rice, because you will be disappointed with the end result. Other than that, you are free to spread your wings. I have used Arborio rice from Lundberg Farms, which is my favorite specialty rice purveyor and I often look for their products when I am seeking a superior product for my dishes. I will leave a link below to the rice needed for this dish.
To begin, I am using my Power Pressure XL 6 quart pressure cooker for this dish. I have consulted the owner's manual for information on how best to make this dish. If you have a different model and make of pressure cooker, please consult your instructions before proceeding.
2 cups Arborio rice (no substutitions)
4 cups chicken stock/broth
2 tablespoons olive oil
2 tablespoons butter
1 pound Crimini mushrooms, sliced
1 medium onion, diced
I started by heating some olive oil and butter in the vessel and lightly sauteeing the onion, garlic and rice. You don't want to toast the rice as much as you want to coat it with the fats. Then I added one full pound of sliced Crimini mushrooms along with chicken stock. Give everything a good stir and then set the lid and the timer. I like to allow this to come up to pressure cook until the timer goes off then let the pot rest for 10 minutes before quick releasing the pressure. This should give you a nice product to finish to perfection.
The risotto will be fully cooked and at this time you will want to finish with butter, cream or half and half and lots of freshly grated Parmesan cheese. I also added a bit more stock/bullion until it reached my desired consistency. You can fiddle with it until it suits your taste. Adjust the seasoning if needed and you are ready to serve.
This has a wonderful, earthy and strongly infused mushroom flavor. It was delicious, creamy and we really enjoyed it! We had leftovers that were great as well. This is definitely a dish we will be making again and again. I plan on experimenting with different add ins and flavor combinations in the future. I do believe I see some awesome risotto recipes coming your way this year!
I hope you give this awesome way to make delicious risotto in the pressure cooker a try, some time soon, and I hope you love it!
You can find a printable version of this recipe on my website here:
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4 cloves garlic, minced
½ cup white wine (optional)
1 teaspoon dried thyme
1 tablespoon dried parsley
2 tablespoons butter for finishing
½ cup freshly grated Parmesan cheese
Heat pressure cooker vessel, according to manufacturer’s instructions for your model.
Add oil and butter to vessel then add onion, garlic and mushrooms. Stir well to sauté for just a few minutes.
Add thyme and parsley and stir well.
Add white wine and 3 ½ cups of chicken stock/broth. Reserve remaining half cup of broth/stock to finish when cooking process is complete.
Bring mixture to a boil then place lid on the pressure cooker being sure the pressure vent is closed.
Follow instructions for your model for cooking rice then add 2 minutes. I have set mine at 7 minutes. Arborio rice takes a bit longer than long grain.
When cooking process has completed, quick release the pressure. Remove lid.
Stir risotto and add remaining ½ cup of stock/broth, as well as the parmesan cheese. Stir well to combine.
You should have a very creamy mixture that is velvety and smooth
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