Wild Mushroom Risotto
This creamy and flavorful risotto recipe combines earthy wild mushrooms with the richness of Parmigiano-Reggiano cheese. Made effortlessly in a stovetop pressure cooker, each bite of this aromatic dish is a delightful indulgence. Garnish with fresh chives for a pop of color and extra freshness.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 12 oz. wild mushrooms, cleaned, trimmed and cut into bite-size
- pieces
- 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
Instructions
- 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 <i>The Pressure Cooker Cookbook,</i> by Tori Ritchie (Weldon Owen, 2012).
Yield
Serves 4.
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