EASY PRESSURE COOKER MUSHROOM RISOTTO
This Easy Pressure Cooker Mushroom Risotto recipe is quick, easy and hassle-free. Perfectly creamy and silky, this rice can be served as a luscious side or unique main dish.
Provided by Oriana Romero
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Set the pressure cooker to "Sauté" setting and adjust to "More". Melt 2 tablespoons butter and olive oil; add onions, garlic, and celery and cook, stirring often, until softened but not browned, about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Lightly season with salt and black pepper (see notes).
- Stir rice and let it lightly toast; keep stirring it. After 1 minute the rice will look slightly translucent. Add the wine and keep stirring -let the wine evaporate. Stir in broth and thyme; mix to combine. Press "Cancel".
- Secure the lid to the instant pot. Close pressure release valve. Select "High Pressure" and adjust the cooking time to 6 minutes.
- When the time is over, press "Cancel" and carefully quick-release, the pressure setting the pressure valve to vent.
- Stir in the remaining 2 tablespoons of butter and Parmesan cheese. Place a lid on the pot and allow to sit for 2 - 3 minutes.
- Garnish with chopped chives, Parmesan cheese, and drizzle with olive oil. Serve immediately.
Nutrition Facts : Calories 363 kcal, Carbohydrate 46 g, Protein 6 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 472 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
RISOTTO AI FUNGHI PORCINI IN PENTOLA A PRESSIONE (PORCINI MUSHROOM RISOTTO)
Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
- Pour beef stock into a saucepan over low heat. Cover and keep warm.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
- Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
- Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
- Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.
Nutrition Facts : Calories 644.4 calories, Carbohydrate 75.8 g, Cholesterol 28.5 mg, Fat 25 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 8.5 g, Sodium 388.6 mg, Sugar 3.6 g
PRESSURE COOKER MUSHROOM RISOTTO RECIPE
Risotto is notorious for taking at least half an hour of constant stirring. Here's a mushroom risotto that's creamy, intensely flavored, and ready in less time. How? Pull out the pressure cooker.
Provided by J. Kenji López-Alt
Categories Entree Mains Quick Dinners
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add fresh mushroom scraps to container with porcini-infused stock and set aside. Alternatively, heat stock and dried mushrooms (if using) in a small saucepan until simmering, then remove from heat, transfer porcini to a cutting board and roughly chop; add fresh mushroom scraps to saucepan and set aside to infuse.
- Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
- Add onion, garlic, and chopped porcini (if using) 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 to 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.
- Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
- Pour stock into pot through a fine-mesh strainer, discarding 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.
- Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.
Nutrition Facts : Calories 320 kcal, Carbohydrate 26 g, Cholesterol 22 mg, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, Sodium 961 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
RISOTTO AI FUNGHI (MUSHROOMS) - 2-QT PRESSURE COOKER
For 2-quart Pressure Frypan or larger pressure cooker, from "Quick Cuisine" by Kuhn Rikon. If doubling recipe, only increase the broth to 3 1/2 cups. For a rich, creamy taste, add butter or cream with Parmesan cheese. When I made this our dining group thought the sundried tomatoes took over the spotlight so we would reduce them next time, but the 20-mo.-old gave this her enthusiastic approval.
Provided by KateL
Categories Short Grain Rice
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
- Add rice, stirring often, until lightly golden.
- Add mushrooms. Stir to mix.
- Add wine. Stir to mix.
- Add tomatoes and broth. Stir to mix.
- Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
- Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
- Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
- Stir in Parmesan cheese.
Nutrition Facts : Calories 292, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.5, Sodium 543.1, Carbohydrate 45.9, Fiber 2.6, Sugar 3.3, Protein 9.5
RISOTTO CON FUNGHI
Steps:
- In a small bowl, place the dry porcini mushrooms and two cups of hot water until the mushrooms are tender, about 1/2 hour. Remove the mushrooms from the water and dice. Pass the mushroom water through a fine sieve and reserve.
- In a saute pan over medium high heat, add the garlic, olive oil, and 1 ounce of butter. When the garlic begins to saute, add the shiitake and porcini mushrooms. Cook for three minutes, add the white wine and continue to saute until the wine is almost completely evaporated.
- Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the Sauteed mushrooms, and the mushroom water stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears. Serve on a platter or in individual bowls.
MUSHROOM RISOTTO IN PRESSURE COOKER
Make and share this Mushroom Risotto in Pressure Cooker recipe from Food.com.
Provided by CJ139022
Categories Short Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
- Add onion and garlic. Saute until translucent.
- Add portabella and rice. Stir until rice is coated with oil.
- Add Chicken broth.
- Cover and cook under high pressure for 7 minutes.
- Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.
SHANNON'S MUSHROOM RISOTTO - PRESSURE COOKER
Make and share this Shannon's Mushroom Risotto - Pressure Cooker recipe from Food.com.
Provided by ShanChef
Categories Rice
Time 17m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
- Add mushrooms and Arborio and stir constantly for additional minute.
- Add broth and wine; stir.
- Close lid and bring up to high pressure and cook for 7 minutes.
- Release pressure using cold-water release.
- Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.
Nutrition Facts : Calories 391.7, Fat 10.9, SaturatedFat 4.2, Cholesterol 13.8, Sodium 604.2, Carbohydrate 58, Fiber 2.6, Sugar 2.5, Protein 10.6
INSTANT POT® MUSHROOM RISOTTO
Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
- Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
- Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g
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