Pressure Cooker Mushroom Risotto

By J. Kenji López-Alt · 45 min

Ingredients

Instructions

1. Microwave the stock with the dried porcini (if using) until simmering, about 5 minutes. Lift out the porcini, chop them roughly, and keep the stock with the mushroom trimmings.
2. Heat olive oil and butter in a pressure cooker over high heat until the foaming stops. Add the fresh mushrooms, season, and cook until the moisture has gone and they are well browned, about 8 minutes.
3. Add the onion, garlic and chopped porcini and cook until soft and fragrant, about 4 minutes. Add the rice and toast until coated and translucent at the edges, 3 to 4 minutes, without browning. Stir in soy sauce and miso.
4. Add the wine and cook until the alcohol smell is gone and the wine has almost evaporated, about 2 minutes.
5. Strain the stock into the pot, discarding the stems, and scrape the rice and onion from the sides so they are submerged. Close the cooker and bring to low pressure (10 psi). Cook for 5 minutes, then release the pressure.
6. Open the cooker and stir the rice with the liquid until creamy. Stir in the cream (if using), cheese and herbs. If too soupy, cook a few minutes more; if too thick, stir in hot water. It should flow slowly when a spoon is dragged through. Season with salt and pepper and serve immediately, with extra cheese.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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