Pressure Cooker Risotto and Mushrooms

By JimMac

Ingredients

• Wild Mushroom Risotto
• Serves 4-6
• 8 oz (225 g) fresh mushrooms
• 2 cups (500 ml) Arborio rice
• 4 cups (1 l) chicken or vegetable stock
• 1/4 cup (60 ml) dry vermouth or cooking wine 2 tablespoons (30 ml) shallots
• 1/4 cup (60 ml) grated Parmesan cheese
• 3 tablespoons (45 ml) olive oil
• Salt and pepper to taste
• Pressure Cooker Recipes

Preparation

Step 1

Directions:

Coarsely chop mushrooms and shallots; set aside. In cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio rice, and stir constantly for an additional minute. Add stock and cooking wine; stir. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Thoroughly stir, adding grated Parmesan cheese and salt and pepper, if desired.

Suggested time for fast 15 psi pressure cookers: Cook for 7 minutes on high pressure.