How To Make Pressure Cooker Mushroom Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Put 4 cups of low sodium stock in a microwave-safe container.

Add the trimmings from 1.5 pounds of mixed mushrooms to the stock.

Heat the mixture in the microwave to infuse the stock with mushroom flavor.

Heat 1/4 cup of extra virgin olive oil and 4 tablespoons of butter over high heat in a pressure cooker until the butter melts and foams.

Add 1.5 pounds of sliced mixed mushrooms and season with salt and pepper.

Stir the mushrooms while cooking until they produce liquid and then start to brown, but do not crisp them.

Add a finely chopped onion (or a couple of chopped shallots) and 2 cloves of minced garlic, stirring until softened and fragrant.

Add 1.5 cups of risotto style rice (arborio or carnaroli) and stir to toast until the rice is nutty and translucent.

Add 2 teaspoons of soy sauce and 1 tablespoon of miso paste, stirring to enhance the flavor of the mushrooms.

Add 3/4 cup of dry white wine, stirring until the wine is almost completely evaporated and absorbed.

Strain the infused stock back into the pot and seal the lid.

Bring the pressure cooker up to low pressure (about 10 psi) and cook for 5 minutes.

After cooking, perform a rapid pressure release to create bubbling that stirs the risotto.

Open the pressure cooker and add paramesano regano and minced fresh herbs, stirring until creamy.

Serve the risotto in hot bowls to keep it creamy until the last bite.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens