Mushroom Risotto (Pressure Cooker)
Credits to: Allrecipes
Cooking Instructions
- 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.
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