Shannons Mushroom Risotto Pressure Cooker Recipes

EASY PRESSURE COOKER MUSHROOM RISOTTO

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.

PRESSURE COOKER MUSHROOM RISOTTO RECIPE

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.

SHANNON'S MUSHROOM RISOTTO - PRESSURE COOKER

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.

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

INSTANT POT® MUSHROOM RISOTTO

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.

MUSHROOM RISOTTO IN PRESSURE COOKER

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.

BASIC RISOTTO (PRESSURE COOKER)

Steps:

• Warm the chicken stock in a small saucepan.
• Finely chop the shallots, celery, and garlic.
• Add the olive oil to the pressure cooker, and place over medium heat.
• Add the shallots and celery with a pinch of salt, and sweat for about 3 minutes, until the shallots are translucent and softened.
• Add the garlic and cook for about 2 minutes (don't let the garlic brown).
• Turn the heat up to high, and add the rice with another pinch of salt. Fry the rice for 2 - 3 minutes, keeping it moving so it doesn't burn.
• When the rice is translucent, add the vermouth (be careful, it will steam). Stir until the alcohol is cooked off and the liquid is absorbed.
• Add the chicken stock, and give it a stir. Lock on the lid and bring to pressure.
• Reduce the heat to medium and cook for 4 minutes. Remove the pressure cooker from the heat, and let sit for 7 minutes.
• Meanwhile, cut the butter into small cubes, and grate the parmesan.
• Carefully release any remaining pressure.
• Stir in the butter, cheese, and pepper to taste.
• Serve immediately.