Best 2 Pressure Cooker Mushroom Risotto Recipes

Indulge in the symphony of flavors with our pressure cooker mushroom risotto recipes, a culinary masterpiece that combines the earthy notes of mushrooms with the creamy richness of risotto. These recipes offer a convenient and time-saving method of preparing this classic Italian dish, using the pressure cooker to achieve perfectly cooked rice and tender mushrooms in a fraction of the traditional cooking time. Explore variations that cater to different dietary preferences, including a vegan option with almond milk, a gluten-free version with quinoa, and a hearty recipe with the addition of succulent shrimp. Each recipe is carefully crafted to deliver a delectable and memorable dining experience, whether you're a seasoned risotto enthusiast or a novice home cook seeking an impressive dish to grace your table.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM RISOTTO IN PRESSURE COOKER

Mushroom Risotto in Pressure Cooker image

Make and share this Mushroom Risotto in Pressure Cooker recipe from Food.com.

Provided by CJ139022

Categories Short Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons olive oil
4 tablespoons butter, divided
1 medium onion, diced
2 garlic cloves, minced
8 ounces portabella mushrooms, sliced
1 1/2 cups arborio rice or 1 1/2 cups risotto rice
4 cups chicken broth
1 -1 1/2 cup fresh grated parmigiano-reggiano cheese

Steps:

In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
Add onion and garlic. Saute until translucent.
Add portabella and rice. Stir until rice is coated with oil.
Add Chicken broth.
Cover and cook under high pressure for 7 minutes.
Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

PRESSURE COOKER MUSHROOM RISOTTO

PRESSURE COOKER MUSHROOM RISOTTO image

Categories Mushroom

Yield 4 to 6

Number Of Ingredients 15

Ingredients

4 cups homemade or store-bought low-sodium chicken stock or vegetable stock
1 ounce dried porcini mushrooms
1 1/2 pounds mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed, stems reserved
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 cup finely chopped yellow onion (about 1 medium)
2 teaspoons finely minced garlic (about 2 medium cloves)
2 cups risotto rice, such as Arboria or Vialone Nano
2 teaspoons soy sauce
1 tablespoon light miso paste
3/4 cup dry white wine
1/4 cup heavy cream (optional, see note above)
1 ounce finely grated Parmigiano-Reggiano cheese, plus more for serving
1/2 cup finely minced mixed fresh herbs such as parsley, chervil, tarragon, and/or chives

Steps:

Place chicken broth and dried mushrooms in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave and using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add mushroom scraps to container with porcini-infused broth and set aside. 2 Heat olive oil in the base of a pressure cooker over high heat until shimmering. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture is evaporated and mushrooms are well browned, about 8 minutes. 3 Add butter, onion, garlic, and chopped porcini and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3-4 minutes (rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center). Stir in soy sauce and miso paste until evenly incorporated. 4 Add wine and cook, stirring, until raw alcohol smell has cooked off and wine is almost fully evaporated, about 2 minutes. 5 Pour stock into the pot through a fine mesh strainer, discarding the mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker either by running it under cold water if it is not electric, or using the steam-release valve if it is electric. 6 Open pressure cooker and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. Stir in cream, cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth creamy sauce. Season to taste with salt and pepper and serve imediately on hot plates, passing extra cheese at the table.

Tips:

Use a good quality Arborio or Carnaroli rice for the best risotto texture.
Toast the rice in the pressure cooker before adding the liquid. This helps to develop the rice's flavor and prevent it from sticking.
Use a flavorful broth for the best results. Vegetable broth, chicken broth, or mushroom broth are all good options.
Add the mushrooms and other vegetables to the pressure cooker along with the rice and broth. This will help to infuse the risotto with flavor.
Cook the risotto on high pressure for 7 minutes. This will give the rice time to cook through without becoming mushy.
Once the risotto is cooked, let it rest for a few minutes before serving. This will help the rice to absorb the remaining liquid and develop a creamy texture.

Conclusion:

Pressure cooker mushroom risotto is a quick and easy way to make a delicious and flavorful meal. With just a few simple ingredients and a little bit of time, you can have a delicious risotto that the whole family will enjoy. So next time you're looking for a quick and easy meal, give pressure cooker mushroom risotto a try.