Pressure-Cooker Wild Mushroom Risotto

If you don’t have the patience to stir risotto for 18 minutes, try the pressure-cooker version! It’s as quick as boiling pasta, and you can try a different version every night, impressing your family and guests. If you add both a protein (fish, meat, legumes or dairy) and a vegetable (any!) it turns into the perfect one-pot meal. Who knew gourmet cuisine could be this easy?

Pressure-Cooker Wild Mushroom Risotto

Prep Time 8 minutes mins

Cook Time 7 minutes mins

Total Time 15 minutes mins

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Servings

4 Servings

1x2x3x

Ingredients

• 2 tablespoon olive oil
• 1/2 large onion very finely chopped (or 1 small onion)
• 1 cup Italian rice Arborio, Carnaroli or Vialone type
• 2 cup cleaned sliced wild mushrooms
• 1/2 cup dry white wine like a Pinot Grigio
• 3 cups clear vegetable stock without tomato
• 1/2 cup freshly grated Parmigiano Grana or Parmesan
• 1 or 2 tablespoon butter
• salt and pepper to taste

Instructions

• Heat the oil in the open pressure cooker on medium heat.
• Add the minced onion and cook until translucent and soft (about 3 minutes).
• Add the mushrooms and cook for 2 minutes.
• Add the rice and stir over high heat, until all the rice is well coated (1 minute).
• Add the wine and allow it to evaporate over high heat (1 minute).
• Add the stock, stir well, and cover.
• Lock the lid in place, and over medium/high heat allow the pressure to build up. Now reduce the heat to the lowest possible setting to maintain pressure, and cook for 7 minutes.
• Remove from the heat, and release the pressure with the quick-release method.
• Unlock, and remove the cover.
• TIPS:
• • If making the dairy version, stir in the butter and grated cheese, adjust the salt if needed, and season with pepper.
• • If making the meat version, you can add a tablespoon of olive oil.