PRESSURE COOKER MUSHROOM RISOTTO

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.