Pressure Cooker Mushroom Risotto Recipe | Recipe Cart

Name: Pressure Cooker Mushroom Risotto Recipe | Recipe Cart
Total time: 30 min
Ingredients: 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock; 1 ounce (30g) dried porcini mushrooms (optional); 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved; 4 tablespoons (60ml) extra-virgin olive oil; 4 tablespoons (50g) unsalted butter; Kosher salt; freshly ground black pepper; 1 medium yellow onion, finely chopped (about 6 ounces; 170g); 2 medium cloves garlic, finely minced; 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano; 2 teaspoons (10ml) soy sauce; 1 tablespoon (15ml) light miso paste; 3/4 cup (175ml) dry white wine; 1/4 cup (60ml) heavy cream (optional; see note); 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving; Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives

getrecipecart.com

The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and

View full recipe on getrecipecart.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Ingredients

1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
1 ounce (30g) dried porcini mushrooms (optional)
1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
4 tablespoons (60ml) extra-virgin olive oil
4 tablespoons (50g) unsalted butter
Kosher salt
freshly ground black pepper
1 medium yellow onion, finely chopped (about 6 ounces; 170g)
2 medium cloves garlic, finely minced
1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) light miso paste
3/4 cup (175ml) dry white wine
1/4 cup (60ml) heavy cream (optional; see note)
1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives