A quick and creamy risotto made with a mix of mushrooms, infused with deep flavors and finished with Parmigiano-Reggiano and fresh herbs.
45 minutes
A quick and creamy risotto made with a mix of mushrooms, infused with deep flavors and finished with Parmigiano-Reggiano and fresh herbs.
Homemade Or Store-bought Low-sodium Chicken Stock
quarts
Dried Porcini Mushrooms, (optional)
0 oz
tablespoons
tablespoons
Mixed Mushrooms (shiitake, Cremini, Oyster, Chanterelle), trimmed, thinly sliced, stems reserved
0 lb
to taste
to taste
Medium Yellow Onion, finely chopped
0 oz
Medium Cloves Garlic, finely minced
each
Risotto Rice (arborio Or Vialone Nano)
cups
teaspoons
tablespoons
cups
Heavy Cream, (optional)
cups
Parmigiano Reggiano Cheese, finely grated
0 oz
Mixed Fresh Herbs (parsley, Chervil, Tarragon, Chives), finely minced
handful
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.
Elevate your mushroom risotto by using a variety of wild mushrooms and finishing the dish with a drizzle of truffle oil.
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.
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.
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.
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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