Risotto with Mushroom Meatballs in a Pressure Cooker

Name: Risotto with Mushroom Meatballs in a Pressure Cooker
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 3.5 oz (100 g) Carnaroli rice; 1 1/8 cups water (270 ml); White wine; 2 tablespoons grated Parmesan cheese; as needed Extra virgin olive oil,; 5.3 oz (150 g) ground beef; 1.4 oz (40 g) cooked mixed mushrooms; 1.4 oz (40 g) Emmental cheese; Salt; Black pepper; as needed Chopped parsley,

Giorgina Alexa @cook_giorgina

Padova

Meatballs are always delicious to me—I’m always changing up the ingredients, and today I decided to try them with a wild mushroom mix. How did they turn out? Very flavorful, delicious, and perfect for risotto.

Giorgina Alexa @cook_giorgina

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Ingredients

30 min

Serves 2 servings

3.5 oz (100 g)Carnaroli rice
1 1/8 cupswater (270 ml)
White wine
2 tablespoonsgrated Parmesan cheese
as neededExtra virgin olive oil,
Mushroom meatballs
5.3 oz (150 g)ground beef
1.4 oz (40 g)cooked mixed mushrooms
1.4 oz (40 g)Emmental cheese
Salt
Black pepper
as neededChopped parsley,

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Steps

30 min

1

Place the ground beef and cooked mushrooms in a food processor and blend for 2 minutes.
2

Finely chop the Emmental cheese and add it to the meat mixture.
3

Add some parsley, salt, and black pepper.
4

Form small meatballs and place them in the pressure cooker with a little extra virgin olive oil.
5

Cook over low heat for 6 minutes, shaking the pressure cooker vigorously so the meatballs don’t stick. (If they start to stick, add 2 tablespoons of water.)
6

Once the meatballs are cooked, add the rice and deglaze with a splash of white wine.
7

Close the pressure cooker lid and cook for 5 minutes after it starts to whistle.
8

Turn off the heat and let it rest for 1 minute, then open the lid. Continue cooking for 1 more minute, adding the grated cheese, a little black pepper, parsley, and adjust the salt to taste.