Pressure Cooker Mushroom Risotto Recipe

Name: Pressure Cooker Mushroom Risotto Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Ingredients: 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock; 1 ounce (30g) dried porcini mushrooms (optional); 4 tablespoons (60ml) extra-virgin olive oil; 4 tablespoons (50g) unsalted butter; 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved; Kosher salt and freshly ground black pepper; 1 medium yellow onion, finely chopped (about 6 ounces; 170g); 2 medium cloves garlic, finely minced; 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano; 2 teaspoons (10ml) soy sauce; 1 tablespoon (15ml) light miso paste; 3/4 cup (175ml) dry white wine; 1/4 cup (60ml) heavy cream (optional; see note); 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving; Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives

Prep 5m

Cook 40m

Total 45m

This Pressure Cooker Mushroom Risotto recipe uses a variety of mushrooms, chicken or vegetable stock, and arborio or vialone nano risotto rice to create a creamy and flavorful dish. Finished with soy sauce, miso paste, and Parmigiano-Reggiano cheese, this risotto is a rich and comforting meal.