Pressure cooker mushroom risotto recipe
- 4 tbsp butter
- 4 tbsp olive oil
- 1 onion, diced
- 1½ cups arborio rice
- 2 cloves garlic, crushed
- 2 sticks celery, chopped
- 2 cups portabello mushrooms, chopped
- 1 cup dry white wine
- 3 cups chicken stock
- 1 ½ cups parmesan, grated
- 2 tbsp butter
In your pressure cooker base, heat the olive oil and butter over a medium heat.
Add the onion and celery to the pot. Cook until the onion is translucent.
Add the rice and garlic, tossing until all the grains are well coated in the oil.
Add the mushrooms to the pot and fry for 1 minute.
Pour the white wine in and cook for 2 minutes.
Add the chicken stock to the pot and bring to the boil.
Place the lid on and bring to the boil, then adjust to stabilise pressure.
Cook for 5 minutes and place the pressure cooker under cold water to reduce the pressure quickly.
Release the lid and stir the rice.
Stir in the additional butter and parmesan cheese and serve.
- If there is too much liquid in the pot when you finish cooking, give it minute or two extra cooking to reduce the liquid on the stovetop.
- I like to add a few tablespoons of freshly chopped parsley after it's cooked to add flavour.
- Use the best wine you can for this recipe as it really shines through in the flavour.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.