Pressure Cooker Sausage and Chanterelle Risotto with a distinctly autumnal flavor, is delicious, easy, and quick to make. Those more experienced with pressure cooking know it well, but I can assure even those who are just approaching it for the first time or are a bit intimidated. If you want to know more to proceed with complete confidence, read: The pressure cooker and its use. In any case, chanterelle risotto can certainly be prepared with the traditional method as well. It’s mushroom season, so let’s go wild preparing lots of tasty recipes and preserving them to enjoy all year round.
If you like mushrooms, then don’t miss the upcoming recipes:
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 3/4 cups Carnaroli rice
- 4 sausages
- 10 1/2 oz chanterelle mushrooms
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- 3 1/2 oz white wine
- 2 1/2 cups water
- to taste Pecorino Romano
- to taste chopped parsley
Tools
- 1 Pressure cooker
- 1 Cutting board
- 1 Knife
Preparation
Take the sausages out of the fridge about half an hour before cooking, peel them, and crumble them with a fork. Gently and quickly wash the mushrooms under running water and pat them dry with a cloth to dry them as much as possible. If they are farmed, as in this case, chop them with a knife.
Place a whole garlic clove in the pressure cooker, along with the extra virgin olive oil, and add the sausage meat. Put on high heat and sauté for about one or two minutes, until it turns slightly golden.
Add the rice and toast it for two minutes, keeping the heat high. Sauté with the previously heated white wine. At this point, add the chanterelles and salt.
Now pour in the hot water, stir, and close with the lid for a tight seal. Lower the valve lever and, keeping the heat at maximum, wait for the whistle to become strong. From this moment, lower to the minimum and calculate 5 minutes of cooking. Once the time has elapsed, turn off the heat, gently and gradually lift the valve lever to release all the steam inside the pot. Only after performing this operation, can you open it safely.
Stir and serve the risotto on a serving platter or already portioned on plates.
Serve our Pressure Cooker Sausage and Chanterelle Risotto immediately but not before drizzling it with extra virgin olive oil, chopped parsley, and excellent grated Pecorino Romano.
Advice and Storage
The chanterelle risotto keeps in the fridge for two days, but store it in an airtight container.
You can also freeze it, but remember to thaw it slowly in the fridge or microwave.
If you want to transform it into a new recipe, just put it in a baking dish, add some breadcrumbs and melted cheese or mozzarella.
