Mushroom Risotto
A Classic Pressure- Cooker Recipe. Using basic ingredients – rice ( Arborio ) white wine, stock and a dash of Parmesan cheese. Or you can beef up this wonderful dish with seasonal vegetables, seafood or meat. Serves: 6
Prep time: 20 minutes (have all your ingredients set out ready to go before your start cooking)
Pressure-cooking time: 6 minutes on high (PSI 13/15)/ No.2
Release: Fast
Ingredients:
- 60 ml Olive Oil (4 tbl spoon)
- 56 g butter, divided
- I medium onion, diced
- 2 garlic cloves, minced
- 330 g portabella mushrooms, sliced
- 360 ml Arborio rice
- 160 ml dry white wine
- 720 ml chicken stock
- 100-150 g grated Parmesan cheese
Instructions:
Using a Kochstar Pressure Cooker, on medium heat, melt olive oil and 25g butter (divided amount). Add onion and garlic, stirring until onion is translucent. Add mushrooms and rice. Stir and coat both ingredients with the oil and butter. Pour in white wine; allow cooking down slightly- 2 minutes. Increase your energy source to the highest of heat (making sure gas users use high heat but remember the flames are not to lap the side of the pot) Add chicken stock. Cover, lock and bring to high pressure (2) , reduce the heat, and cook for 6 minutes. Release pressure through a quick release. Open lid, stir in the remaining half of butter and grated Parmesan cheese. Serve.
If you find your risotto is still wet after cooking, it will simply absorb the liquid if you close the lid and wait for a few minutes. But I find just stirring the liquid inside the pot is sufficient.