Description
This Pressure Cooker Mushroom Risotto recipe offers a quick and easy way to enjoy a classic creamy Italian risotto. By using a pressure cooker, the traditional slow-cooking process is significantly shortened, allowing you to prepare tender mushrooms and perfectly cooked risotto rice with rich flavors in under 40 minutes. Enhanced with Parmesan cheese, butter, and fresh parsley, this dish is comforting, flavorful, and ideal for a satisfying weeknight meal.
Ingredients
Scale
Primary Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 ½ pounds mushrooms, cleaned and thickly sliced
- Salt and black pepper to taste
- 1 medium yellow onion, finely chopped
- 2 medium cloves garlic, finely minced
- 1 ½ cups risotto rice (Arborio rice recommended)
- ¾ cup dry white wine
- 2 teaspoons soy sauce
- 1 quart vegetable broth (chicken broth can be used as an alternative)
- 1 ounce finely grated Parmesan cheese (plus extra for serving)
- 2 tablespoons cold butter
- Handful finely minced parsley
Instructions
- Cook the mushrooms: Heat the olive oil over medium heat in your pressure cooker set to ‘sauté’ mode (if electric). Add the sliced mushrooms, season with salt and black pepper, and cook until softened, about 8 minutes.
- Add onion, garlic and rice: Stir in the finely chopped onion and minced garlic, cooking for one minute until fragrant. Add the risotto rice and cook for 1-2 minutes until the rice’s edges turn translucent and the center looks milky.
- Add the liquids: Pour in the dry white wine and soy sauce. Stir and cook until the alcohol smell dissipates and the wine has almost evaporated, approximately 2 minutes. Then stir in the vegetable broth. Seal the pressure cooker lid properly.
- Cook the risotto: Set your pressure cooker to cook on low pressure for 5 minutes. After cooking, quickly release the pressure—run cool water over the stovetop pressure cooker lid or use the pressure release valve on an electric cooker. If the risotto is still too soupy, carefully remove a few ladles of the liquid.
- Make the risotto creamy: Open the lid and cook the risotto an additional 1-2 minutes on ‘sauté’ mode, stirring constantly until creamy. Add the grated Parmesan cheese and cold butter, stirring gently just once or twice, allowing them to partially melt but not fully incorporated. Close the lid without further cooking, and let the risotto rest for 2 minutes.
- Finish and serve: Stir in the finely minced parsley. Serve the risotto immediately with extra grated Parmesan cheese on top for added flavor.
Notes
- Use Arborio rice for authentic risotto texture.
- If you prefer, chicken broth can replace vegetable broth for a richer flavor.
- Be careful to not over-stir after adding butter and cheese to maintain the creamy texture.
- Adjust seasoning with salt and black pepper before serving as broth and soy sauce add saltiness.
- Use fresh Parmesan for best flavor and texture.
- If the risotto is too thick after resting, stir in a bit more broth or water to loosen.