The mushroom risotto in the pressure cooker, a first course that always pleases the whole family, a refined risotto, with cooking time halved thanks to the pressure cooker, also ideal for holiday meals.
For this recipe, we used frozen mushrooms, but you can also use fresh ones (procedure in the recipe).
The recipe also includes the procedure for cooking with an electric pressure cooker.
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Mushroom Risotto in the Pressure Cooker:
- 14 oz Carnaroli rice (or Roma)
- 1 yellow onion
- 10 oz frozen porcini mushrooms (or fresh)
- 1 oz dried mushrooms
- 1 glass dry white wine (about 100 ml)
- 4 cups vegetable broth
- 1 knob butter
- 4 tbsps extra virgin olive oil
- to taste fine salt
- to taste black pepper
- 2 tbsps chopped fresh parsley
- 1 oz butter
- to taste grated Parmesan cheese (optional)
Tools for the Mushroom Risotto in the Pressure Cooker:
- 1 Pressure Cooker irradial lagostina
- 1 Knife
- 1 Wooden Spoon
Steps for Preparing and Cooking the Mushroom Risotto in the Pressure Cooker:
In a bowl, place the dried mushrooms, cover them with warm water and let them rest for 15 minutes. After this time, squeeze the mushrooms well and set them aside, filter the liquid with a fine mesh strainer and set the liquid aside.
Peel the onion and dice it into small pieces, place it in the pressure cooker, add the extra virgin olive oil and butter, turn on the gas to medium-low heat and let the onion cook for a few minutes. Then add the frozen mushrooms and let them cook for a few minutes, until the mushrooms have released their water and it has evaporated, add the dried mushrooms and mix well.
Add the rice and stir well. When it is well toasted, deglaze with the dry white wine, salt, and pepper. When the wine has evaporated, add the mushroom liquid and the vegetable broth. The weight of the broth should be double the weight of the rice.
If you are without a scale, the broth should cover the rice by about 1 inch.
Stir well and close the pressure cooker, making sure the valve is closed, and bring it to pressure over medium heat. Once it reaches pressure, lower the heat and cook the risotto for half the time indicated on the rice package.
After the time has passed, turn off the gas, let the steam out of the pot, and remove the lid. Stir the risotto well, add the chopped parsley (optional) and butter, and mix well.
If you like, you can also add grated Parmesan cheese.
Serve immediately on individual plates.
PROCEDURE WITH THE MULTICOOKER:
The cooking times and ingredient quantities are the same. For cooking the onion and toasting the rice, use the SAUTÉ program, and for cooking the risotto, use the PRESSURE COOK program.
Advice:
For this recipe, you can also use fresh porcini mushrooms. Clean them with a cloth, cut them into pieces, and add them to the onion. Then let them cook for a few minutes to absorb the flavors well and then proceed with the recipe.
