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
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
PRESSURE COOKER EASY MUSHROOM RISOTTO
This Easy Mushroom Risotto is made in the pressure cooker so it's ready in no time! Only requires a few ingredients to make this creamy and tasty vegetarian dish
Provided by Tiffany Bendayan
Categories Entree
Time 30m
Number Of Ingredients 10
Steps:
- Press the saute button on your instant pot*
- Add the olive oil
- When you hear the beep that the oil is hot, add the onions and saute until translucent
- Add the thyme and mushrooms and stir until the mushrooms have softened
- Add the rice and mix thoroughly until the rice has toasted
- Pour in the wine and the stock
- Add salt and pepper
- Close the lid and pressure cook on manual for 7 minutes
- When the 7 minutes has passed, release the pressure
- Open the lid and add the cheese and butter
- Mix well and check for seasoning
- Rice should be creamy and thick, if not, cook in saute mode for 2-3 minutes
- Enjoy!
Nutrition Facts : Calories 581 kcal, Carbohydrate 91 g, Protein 21 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 1358 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
PRESSURE COOKER MUSHROOM RISOTTO
This is a healthy adaptation of a classic risotto recipe, using the ancient grain - farro - in place of arborio rice. And, it's a lot quicker than making it the normal way. Please note that the stock is slightly less than the stock would be in a normal farro recipe (2 cups vs 2 1/2 cups if cooking without a pressure cooker). If you replace the farro with a more traditional rice, scale the stock back accordingly.
Provided by Late Night Gourmet
Categories Grains
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in pressure cooker with the top off to medium heat, and saute onions until they become translucent, about 5 minutes.
- Add farro and diced thyme leaves to the pan and stir continuously to coat for about 1 minute. Add mushroom slices and stir for another minute.
- Add wine to deglaze the pan, making sure to scrape up anything that's gotten browned onto the surface. Add vegetable stock to the pressure cooker and stir.
- Seal pressure cooker, and raise heat to high. Maintain high pressure for 7 minutes. Remove from heat and run water on the lid to loosen up seal.
- Stir for about a minute to allow further absorption of liquid into the farro. If the consistency is too thin, place pressure cooker pot on stove - with the top off - and heat while stirring frequently until desired consistency is reached.
Nutrition Facts : Calories 29.6, Fat 1.8, SaturatedFat 0.3, Sodium 296.3, Carbohydrate 2.7, Fiber 0.8, Sugar 0.7, Protein 1.1
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
RISOTTO IN A PRESSURE COOKER
This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass
Provided by RSHDiva
Categories Rice
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
- Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
- Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
- NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
- For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
- Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
- Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.
Nutrition Facts : Calories 568.6, Fat 22.6, SaturatedFat 11.1, Cholesterol 56.8, Sodium 488.7, Carbohydrate 68.4, Fiber 2.3, Sugar 4, Protein 20.8
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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