How To Make Pressure Cooker Mushroom Risotto

By Serious Eats · 40 min

Ingredients

Instructions

1. Microwave the stock with the dried porcini (if using) until simmering, about 5 minutes. Lift out the porcini, chop roughly, and keep the mushroom-infused stock with the fresh mushroom trimmings.
2. Heat the olive oil and butter in a pressure cooker over high heat until the foaming stops. Add the fresh mushrooms, season with salt and pepper, and cook, stirring now and then, until their moisture has evaporated and they are well browned, about 8 minutes.
3. Add the onion, garlic and chopped porcini (if using) and cook, stirring often, until the onion is soft and fragrant, about 4 minutes. Add the rice and toast, stirring, for 3 to 4 minutes until every grain is coated in oil and the edges look translucent without browning. Stir in the soy sauce and miso until evenly mixed.
4. Add the wine and stir until its raw alcohol smell is gone and it has almost fully evaporated, about 2 minutes.
5. Strain the stock into the pot, discarding the stems, and scrape down the sides so all the rice and onion are submerged. Close the cooker, bring to low pressure (10 psi on most units), cook for 5 minutes, then release the pressure (cold water for stovetop models, steam valve for electric ones).
6. Open the cooker and stir so the rice and liquid combine and turn creamy. Stir in the cream (if using), cheese and herbs. If it is too soupy, cook a few minutes more, stirring, until it thickens; if too thick, stir in some hot water. It is ready when it flows slowly when a spoon is dragged through it. Season with salt and pepper and serve at once on hot plates with extra cheese.

Summarized from Serious Eats's video. Watch it for the details.

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