Mushroom Risotto Cooked in Minutes - A Classic Pressure Cooker Recipe
A risotto is a luxurious Italian dish made up of rice and cooked in broth. The rice makes its own creamy dressing by releasing starch into the broth. You can settle for the basic ingredients---rice (only those labeled arborio, vialone nano, or carnaroli), white wine, broth, and a dash of parmesan cheese---or embellish it with seasonal vegetables, seafood, or meat.
Risotto is simply delicious and even easy enough to make. Unfortunately, it is also time consuming. Normally, you have to stand in front of your store for the better part of an hour, stirring the rice to perfection. It requires patience and focus. If you're running on a busy schedule or holding a dinner party, this will obviously be a put off.
Do you know, though, that you can make a risotto in just a few minutes? You still get the same taste and rich texture, without the burden of babysitting the dish while cooking.
To give you an idea, here's a mushroom risotto recipe for pressure cookers. It offers the hearty flavour of mushroom and the great texture of risotto rice. All you need is a pressure cooker and all the ingredients, and presto, you've got yourself a good home-cooked risotto that takes less time to cook.
Prep Time: 15 minutes
Cook time: 25 minutes
The result is chicken that is very juicy and fork tender, a wonderful sauce that's tasty and pairs perfectly well with pasta or rice. You don't have to be suspicious about the short cooking time and easy instructions; let your taste buds be the judge.
- 60 ml olive oil
- 56 g butter, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- 224 g portabella mushrooms, sliced
- 360 ml arborio rice
- 240 ml dry white wine
- 720 ml chicken broth
- 100-150 g grated parmesan cheese
- In a pressure cooker, heat olive oil and 25 g butter.
- Add onion and garlic, stirring often, until onion is translucent.
- Add the mushrooms and rice. Stir until all the grains are coated with oil.
- Pour in white wine. This will add earthly flavour to the risotto. Allow to cook down slightly (2 minutes).
- Add chicken broth.
- Cover and bring to high pressure and then cook for 7 minutes.
- Release pressure through cold-water release.
- Stir in the remaining the remaning half of the butter and grated parmesan cheese. Serve.
You can also add freshly chopped parsley after the risotto before serving to add flavour. Don't worry if the risotto is still a little wet after cooking; it will simply absorb the liquid right at the time of serving. If, however, there is too much liquid remaining, cook it for an extra minute or two to get the right consistency.
This creamy, mushroom risotto is perfect in dinner parties or as a comfort food or classy meal at home. You can serve it in smaller amounts as an appetizer or as main course. It's is a winner that adds elegance to home cooking and guaranteed to make your family or friends ask for seconds.
We've also put together a recipe for making a great risotto if you'd prefer to cook risotto using the traditional method.
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