Who doesn’t love having spoonfuls of comforting risotto during the cold months? It’s delicious, warm, velvety, and yes, it does take some patience to make. But with a good old pressure cooker, did you know you can have this Italian classic ready in just 5 minutes?
The combination of rice starch into the broth is what gives risotto its creamy texture. Following the traditional cooking method requires lots of time spent in front of the stove, stirring the grains and adding more broth when needed. But with pressure cooking, you can easily recreate this soul-warming dish at home any time, flavoured to your liking, and done in less time.
If you’re hosting a special winter party, or just wanted your craving satisfied, this mushroom risotto is a great recipe we’d love you to try. With the richness of cooked arborio and the earthy flavour of mushrooms combined, this hearty mushroom risotto has the makings of an impressive starter or main dish.
- Pressure cooker
- Wooden spoon or silicone spatula
- Chef’s knife
- Chopping board
- Digital weighing scale
- Measuring jug
- Measuring cups
- Measuring spoons
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1½ cups arborio rice
- 600g mushrooms of any variety, roughly chopped
- 3¼ cups chicken stock
- ½ cup dry white wine
- ¾ cup parmesan cheese, grated plus extra to serve
- 30g butter, diced
- Salt and pepper to taste
- Basil leaves, for garnish
- Pour and heat the olive oil in the pressure cooker over medium heat. Saute your onions for a few minutes until tender and translucent.
- Add in the garlic and cook it for about 30 seconds or until fragrant. Stir in your arborio rice, coating the grains with oil. Add your chopped mushrooms and give it a few seconds to fry in the hot oil to release flavour.
- Gently pour the chicken stock and white wine into the mixture. Give everything one last stir then lock in the lid securely to start pressure cooking.
- Turn up the heat to high to bring your cooker to high pressure. Once the pressure cooker has reached its high pressure, reduce the heat to low, then allow the risotto to cook for 5 minutes.
- After 5 minutes, turn off the heat and quickly release the pressure before carefully removing the lid.
- Stir in the grated parmesan cheese and butter, cover with the lid, and let the rice absorb the rest of the flavourful liquid for 5 minutes.
- Season your risotto to taste and spoon it into a bowl and garnish with extra parmesan cheese and basil on top.