Best 2 Pressure Cooker Mushroom Risotto Recipes

Are you craving a creamy, flavorful, and satisfying meal? Look no further than pressure cooker mushroom risotto! This dish is a culinary delight that combines the earthy taste of mushrooms with the creamy texture of arborio rice, all cooked to perfection in a pressure cooker. With just a few simple steps, you can have a mouthwatering pressure cooker mushroom risotto that will impress your family and friends. Get ready to embark on a culinary journey as we explore the best recipe for this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM RISOTTO IN PRESSURE COOKER

Mushroom Risotto in Pressure Cooker image

Make and share this Mushroom Risotto in Pressure Cooker recipe from Food.com.

Provided by CJ139022

Categories Short Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons olive oil
4 tablespoons butter, divided
1 medium onion, diced
2 garlic cloves, minced
8 ounces portabella mushrooms, sliced
1 1/2 cups arborio rice or 1 1/2 cups risotto rice
4 cups chicken broth
1 -1 1/2 cup fresh grated parmigiano-reggiano cheese

Steps:

In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
Add onion and garlic. Saute until translucent.
Add portabella and rice. Stir until rice is coated with oil.
Add Chicken broth.
Cover and cook under high pressure for 7 minutes.
Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

PRESSURE COOKER MUSHROOM RISOTTO

PRESSURE COOKER MUSHROOM RISOTTO image

Categories Mushroom

Yield 4 to 6

Number Of Ingredients 15

Ingredients

4 cups homemade or store-bought low-sodium chicken stock or vegetable stock
1 ounce dried porcini mushrooms
1 1/2 pounds mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed, stems reserved
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 cup finely chopped yellow onion (about 1 medium)
2 teaspoons finely minced garlic (about 2 medium cloves)
2 cups risotto rice, such as Arboria or Vialone Nano
2 teaspoons soy sauce
1 tablespoon light miso paste
3/4 cup dry white wine
1/4 cup heavy cream (optional, see note above)
1 ounce finely grated Parmigiano-Reggiano cheese, plus more for serving
1/2 cup finely minced mixed fresh herbs such as parsley, chervil, tarragon, and/or chives

Steps:

Place chicken broth and dried mushrooms in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave and using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add mushroom scraps to container with porcini-infused broth and set aside. 2 Heat olive oil in the base of a pressure cooker over high heat until shimmering. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture is evaporated and mushrooms are well browned, about 8 minutes. 3 Add butter, onion, garlic, and chopped porcini and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3-4 minutes (rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center). Stir in soy sauce and miso paste until evenly incorporated. 4 Add wine and cook, stirring, until raw alcohol smell has cooked off and wine is almost fully evaporated, about 2 minutes. 5 Pour stock into the pot through a fine mesh strainer, discarding the mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker either by running it under cold water if it is not electric, or using the steam-release valve if it is electric. 6 Open pressure cooker and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. Stir in cream, cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth creamy sauce. Season to taste with salt and pepper and serve imediately on hot plates, passing extra cheese at the table.

Tips for making the best Pressure Cooker Mushroom Risotto:

Use high-quality Arborio rice. Arborio rice is a short-grain rice that is ideal for risotto because it absorbs a lot of liquid and becomes creamy when cooked.
Toast the rice before cooking. Toasting the rice in a little bit of olive oil or butter before adding the liquid helps to bring out its flavor and prevent it from sticking together.
Use a flavorful broth. The broth you use to make the risotto will have a big impact on the flavor of the dish. Use a broth that is made with real ingredients and has a lot of flavor.
Add the liquid gradually. Don't add all of the liquid to the rice at once. Add it in small increments, stirring constantly, so that the rice has time to absorb the liquid and become creamy.
Cook the risotto until it is al dente. The risotto should be cooked until it is al dente, or slightly firm to the bite. This will take about 18 minutes in a pressure cooker.
Stir in the butter and Parmesan cheese. Once the risotto is cooked, stir in the butter and Parmesan cheese. This will make the risotto creamy and delicious.
Serve immediately. Risotto is best served immediately after it is cooked. It will start to lose its creaminess if it sits for too long.

Conclusion:

Pressure Cooker Mushroom Risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is creamy, flavorful, and packed with mushrooms. The pressure cooker makes it quick and easy to cook, and the results are amazing. So next time you are looking for a quick and easy meal, give Pressure Cooker Mushroom Risotto a try. You won't be disappointed.