Pressure Cooker Mushroom Risotto
First things first… this is some seriously good stuff. One year ago, I never would have guessed that pressure cooker mushroom risotto would be so amazing. I’ve cooked a lot of risotto in my life. And I’d be willing to serve this to anyone!
Pressure Cooker Risotto with Mushrooms
Rich and creamy risotto with meaty mushrooms.
- 8 oz. baby bella mushrooms sliced
- 4 Tbsp. olive oil separated
- 1/4 cup yellow onion diced
- 1/3 cup celery 1 or 2 stalks - diced
- 1 tsp. ground coriander
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 4 cups vegetable broth or chicken stock no salt added
- 1 1/2 tsp. sea salt
- 1/4 cup Parmesan cheese grated
- fresh chives for garnish
Using sauté setting - once hot add 2 Tbsp. oil and mushrooms. Cook for about 5 minutes - until they release their liquid and it all evaporates. Set mushrooms aside.
Continuing on sauté - add 2 Tbsp. oil, onions, celery, and coriander to IP and cook for 3 minutes, stirring frequently. Add rice and cook for another 1 minute, stirring constantly to make sure each grain is coated and toasted evenly. Next, add wine and cook for another minute until completely evaporated, stirring constantly.
Add broth/stock, mushrooms, and salt. Lock lid and switch to manual setting (high pressure) for 4 minutes.
Once cook time is complete, quick-release pressure. Mix well, then add Parmesan cheese and stir until completely incorporated. You may want to add more stock to reach desired consistency.
Transfer to bowl, garnish with chives, and serve immediately.
If your stock already has salt, there's no need to add any in step 3.
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