Description
Pressure-Cooker Mushroom Risotto is a fast, creamy, and flavorful dish that combines the comforting earthiness of sautéed mushrooms with the rich texture of Arborio rice. Using a pressure cooker, this recipe delivers perfectly cooked, silky risotto in under 30 minutes, making it an ideal quick dinner without compromising taste or quality.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 8 oz fresh mushrooms (cremini or button), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth, warm
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Fresh herbs (thyme or parsley), chopped, for garnish
- Salt and pepper to taste
Instructions
- Sauté Aromatics and Mushrooms: Heat butter and olive oil in your pressure cooker on sauté mode. Add finely chopped onions and garlic, stirring until translucent and fragrant. Toss in sliced mushrooms and cook until they release their moisture and start to brown, deepening their flavor.
- Toast the Rice: Add Arborio rice to the pot, stirring constantly to coat each grain with the butter and oil mixture. Toasting the rice briefly intensifies its nutty aroma and begins the process of releasing starch for that creamy texture.
- Deglaze with Wine: Pour in a splash of white wine and stir well, scraping up any browned bits from the bottom of the pot. This adds complexity and helps prevent the rice from sticking during cooking.
- Add Broth and Pressure Cook: Pour in warm broth, gently stir to combine, then seal the lid and set your pressure cooker to cook on high for six minutes. This rapid cooking method cooks the rice perfectly while locking in moisture.
- Release Pressure and Finish: After cooking, carefully release the pressure according to your cooker’s instructions. Stir in parmesan cheese and a knob of butter until melty and luscious. Adjust seasoning with salt and pepper as needed.
Notes
- Use warm broth to ensure even cooking and maintain creamy texture.
- Don’t skip toasting the rice to build essential flavor and improve texture.
- Preferably, allow natural pressure release for a couple of minutes before quick-releasing to maintain creaminess.
- Choose firm mushrooms like cremini to hold texture under pressure.
- Adjust broth quantity slightly depending on your pressure cooker model.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (6 minutes pressure cooking + prep and sauté times)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg