Wild Mushroom Risotto
It’s true: you can make a fantastic risotto in one-quarter of the time by using a pressure cooker. Here, the risotto includes wild mushrooms, but feel free to vary the recipe by stirring in a cup of peas, beans or other cooked vegetables at the end. The directions below are designed for a stovetop pressure cooker; if you are using an electric pressure cooker, follow the manufacturer’s instructions.
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 12 oz. wild mushrooms, cleaned, trimmed and cut into bite-size
- 2 shallots or 1/2 yellow onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine or vermouth
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup grated Parmigiano-Reggiano cheese
- Chopped fresh chives for garnish
In a stovetop pressure cooker pot over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Transfer to a bowl.
Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the shallots and sauté until softened, about 2 minutes. Add the rice and cook, stirring, for 1 minute to toast slightly. Add the wine and stir until it evaporates. Add 3 1/2 cups of the broth.
Lock the lid into place and cook on high pressure for 6 minutes. Quick-release the steam. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape.
Stir the rice and taste for doneness; it should be al dente and the liquid should be soupy. If it is not done, stir in the remaining 1/2 cup broth and cook over medium-high heat, stirring, until the rice is cooked. Add the mushrooms and stir in the cheese. Garnish with chives and serve immediately. Serves 4.
Adapted from The Pressure Cooker Cookbook, by Tori Ritchie (Weldon Owen, 2012).