Pressure Cooker Mushroom Risotto
A creamy, hearty Italian risotto loaded with earthy mushrooms and Parmesan, ready without the constant stirring thanks to the pressure cooker. A satisfying weeknight dinner that tastes like it took hours.
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 shallots, finely diced
- 4 cloves garlic cloves, minced
- 1 lb cremini or baby bella mushrooms, sliced
- 1.5 cups Arborio rice
- 1/2 cup dry white wine (or additional broth)
- 4 cups low-sodium vegetable broth, warm
- 2 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup Parmesan cheese, finely grated
- 2 tbsp cold unsalted butter (for finishing), cubed
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Set the pressure cooker to saute mode. Heat 2 tbsp olive oil and 2 tbsp unsalted butter together until the butter foams.
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2
Add 2 finely diced shallots and cook, stirring, for 2 minutes until softened. Add 4 cloves minced garlic cloves and cook 30 seconds more.
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3
Add 1 lb sliced cremini or baby bella mushrooms and cook, stirring occasionally, for 4-5 minutes until they release their moisture and begin to brown. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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4
Add 1.5 cups Arborio rice and stir for 1-2 minutes until the grains are coated in fat and look slightly translucent at the edges.
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5
Pour in 1/2 cup dry white wine (or additional broth) and stir until absorbed, about 1 minute. Add 2 tsp fresh thyme leaves and 4 cups warm low-sodium vegetable broth. Stir to combine.
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6
Lock the lid and cook on high pressure for 5 minutes. Quick-release the pressure immediately.
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7
Open the lid and stir vigorously. The risotto will look soupy — this is normal. Stir in 1 cup finely grated Parmesan cheese and 2 tbsp cubed cold unsalted butter (for finishing) in batches until melted and the risotto is creamy.
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8
Taste and adjust seasoning. Serve immediately, topped with 2 tbsp chopped fresh flat-leaf parsley and extra Parmesan.