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Pressure Cooker Risotto

Pressure-Cooker Wild Mushroom Risotto

Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
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Servings

4 Servings

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.