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Pressure cook

Electric Pressure Cooker Mushroom Risotto

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Saute mushrooms and aromatics, pressure cook Arborio rice, then finish with butter and Parmesan.

Prep: 20 minutesCook: 6 minutes plus pressure and releaseTotal: About 45 minutesServes: 4
Electric Pressure Cooker Mushroom Risotto served and ready to eat

What you need

  • 2 tablespoons olive oil
  • 12 ounces cremini mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine or additional broth
  • 4 cups warm low-sodium vegetable broth
  • 2 tablespoons butter
  • 1/2 cup finely grated Parmesan
  • 1 tablespoon chopped parsley
  • Kosher salt and black pepper

Method

  1. Select saute. Heat the oil and brown the mushrooms in batches; reserve half for serving. Add onion and cook 3 minutes, then garlic for 30 seconds.
  2. Stir in the rice for 1 minute. Add wine and scrape the bottom clean; when mostly evaporated, add broth without exceeding the lower fill line.
  3. Lock the lid and pressure cook on high for 6 minutes. Allow a 10-minute natural release, then release remaining pressure only if the model and recipe permit.
  4. Open after the indicator drops. Stir vigorously for 1 to 2 minutes, then fold in butter, Parmesan, reserved mushrooms, and parsley. Season and serve immediately.

Do not force the release

Rice is starchy and can foam. Use the stated natural release and stop venting if liquid approaches the valve.

Keep face and hands clear of the steam outlet.

Finish for texture

Risotto may look loose when opened and thickens with stirring and standing.

Add the cheese after pressure release so it cannot scorch or interfere with steam flow.

Products that fit this pressure cook

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Safety note: Never quick-release a starchy recipe unless the exact manufacturer recipe instructs it, and never force a resistant lid.

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