Mushroom Risotto (Pressure Cooker)

Name: Mushroom Risotto (Pressure Cooker)
Yield: 4-5 servings
Cuisine: American
Ingredients: 1/4 cup butter; 1/4 cup olive oil; 3 cups diced mushrooms; 1 cup chopped onion; 1 sprig rosemary; 1 3/4 cups Arborio rice; 1/2 cup white wine; 960 ml chicken stock; 1/2-1 cup grated parmesan cheese depending on preference; salt and black pepper

heidirecipebook @heidirecipebook

Credits to: Allrecipes

heidirecipebook @heidirecipebook

Credits to: Allrecipes

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Ingredients

4-5 servings

1/4 cupbutter
1/4 cupolive oil
3 cupsdiced mushrooms
1 cupchopped onion
1 sprigrosemary
1 3/4 cupsArborio rice
1/2 cupwhite wine
960 mlchicken stock
1/2-1 cupgrated parmesan cheese depending on preference
salt and black pepper

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Steps

1

Select the Saute function on an electric pressure cooker. Add butter and olive oil; stir until butter melts, about 1 minute. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for another 2 minutes. Add rosemary sprig; cook for 1 minute.
2

Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes.
3

Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
4

Close and lock the lid. Turn the venting knob to sealing. Select pressure according to manufacturer's settings. Mine has a preset function for Risotto. If not, select high pressure and set timer to 6mins.
5

Once done, remove lid when pressure is released. Stir risotto until creamy, about 1 minute. Stir in Parmesan cheese until melted and combined. Season with salt and pepper. Sprinkle some parsley for garnish.