Mushroom Risotto (for Pressure Cooker)

By jenniferj

Ingredients

• 8 oz. fresh mushrooms
• 2 C Arborio rice
• 4 C chicken broth (or beef)
• 1/2 C dry white wine
• 2 T shallots
• 1/4 c grated Parmesan cheese
• 3 T olive oil
• salt and pepper to taste

Preparation

Step 1

Coarsely chop mushrooms and shallots, set aside. In a 6 quart pressure cooker, simmer shallots in hot olive oil for 3 minutes, stirring often. Do not brown. Add mushrooms and Arborio rice and stir constantly for additional minute. Add broth and white wine, stir. Close lid and bring up to high pressure. Once pressure has been attained, cook for 7 minutes. Release pressure with quick release. Thoroughly stir, adding in grated Parmesan cheese, salt, and pepper, if desired.