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    Creamy Pressure Cooker Mushroom Risotto

    clock-icon45 minutes
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    Pixicook editorial team

    A quick and creamy risotto made with a mix of mushrooms, infused with deep flavors and finished with Parmigiano-Reggiano and fresh herbs.

    Ingredients for Creamy Pressure Cooker Mushroom Risotto

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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Homemade Or Store-bought Low-sodium Chicken Stock

    quarts

    Substitute chevron-down

    Dried Porcini Mushrooms, (optional)

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Mixed Mushrooms (shiitake, Cremini, Oyster, Chanterelle), trimmed, thinly sliced, stems reserved

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Medium Yellow Onion, finely chopped

    0 oz

    Substitute chevron-down

    Medium Cloves Garlic, finely minced

    each

    Substitute chevron-down

    Risotto Rice (arborio Or Vialone Nano)

    cups

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Light Miso Paste

    tablespoons

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Heavy Cream, (optional)

    cups

    Substitute chevron-down

    Parmigiano Reggiano Cheese, finely grated

    0 oz

    Substitute chevron-down

    Mixed Fresh Herbs (parsley, Chervil, Tarragon, Chives), finely minced

    handful

    Substitute chevron-down

    How to Make Creamy Pressure Cooker Mushroom Risotto

    1. Infuse the stock

    Start by heating the stock and dried porcini mushrooms together either in a microwave-safe container or a small saucepan. Simmer for about five minutes, then use a slotted spoon to remove the porcini mushrooms, chop them finely, and set them aside.

    2. Enhance mushroom depth

    Infuse your stock further by adding the reserved mushroom stems to it.

    3. Cook the mushrooms

    In the base of your pressure cooker, heat the olive oil and butter until the butter's foaming subsides. Add the fresh mushrooms with a pinch of salt and pepper and cook for about eight minutes until well-browned and their moisture has evaporated.

    4. Add aromatics

    Add the finely chopped onion, minced garlic, and chopped porcini mushrooms to the pressure cooker. Cook for about four minutes until the onions are softened and aromatic.

    5. Toast the rice

    Stir in the risotto rice, ensuring each grain is coated in the oil and slightly toasted, which should take about three to four minutes.

    6. Add soy sauce and miso paste

    Incorporate the soy sauce and miso paste into the mix, followed by the dry white wine. Let the wine cook for about two minutes, evaporating the alcohol and concentrating the flavor.

    7. Add stock and cook

    Pour the infused stock through a fine-mesh strainer directly into the pressure cooker, discarding the mushroom stems. Scrape down any rice or onion stuck to the sides of the cooker. Seal the pressure cooker and cook on low pressure (10 psi) for five minutes.

    8. Depressurize the cooker

    After the timer goes off, depressurize the cooker promptly by either running it under cold water or using a steam-release valve, depending on your model.

    9. Stir and finish

    Open the cooker and stir the risotto vigorously to combine the rice and liquid, developing a creamy consistency. Stir in the heavy cream, grated Parmigiano-Reggiano, and finely minced herbs if you choose. Adjust the consistency with a splash of hot water if needed and season to taste with salt and pepper.

    10. Serve

    Serve immediately on hot plates, garnished with extra cheese if desired.

    Variations

    Wild Mushroom and Truffle Risotto

    Elevate your mushroom risotto by using a variety of wild mushrooms and finishing the dish with a drizzle of truffle oil.

    Seafood Risotto (Risotto ai Frutti di Mare)

    Use fish stock as the base, and add a selection of seafood like scallops, mussels, clams, and squid in the last few minutes of cooking to ensure they are tender and not overcooked.

    Protein-Enhanced Risotto

    Add cooked chicken, shrimp, or Italian sausage at the end of cooking. For a vegetarian protein, consider stirring in cannellini beans or chunks of roasted butternut squash.

    Saffron Risotto (Risotto alla Milanese)

    Infuse your stock with saffron threads to create this classic dish. It's traditionally served with osso buco, but it can stand alone or be served with any braised meat.

    Lemon and Herb Risotto

    For a bright, tangy flavor, add lemon zest and juice at the end of cooking. Stir in fresh herbs like basil or dill for a fresh, vibrant dish.


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