Sausage and Chanterelle Risotto in a pressure cooker has a distinctly autumnal taste, it is good, easy, and quick to make. Those more experienced with pressure cooking know this very well, but I can assure even those approaching it for the first time, or who are a bit intimidated. If you want to know more to proceed safely, read: The Pressure Cooker and Its Use. In any case, chanterelle risotto can also be easily prepared using the traditional method. We’re in the mushroom season, so let’s indulge in preparing many tasty recipes and also preserve them to enjoy all year round.
If you like mushrooms, 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 2/3 cups Carnaroli rice
- 4 sausages
- 10.5 oz chanterelles
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- 3.5 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
Remove the sausages from the refrigerator 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 farm-raised, as in this case, cut them into pieces with a knife.
Place a whole clove of garlic in the pressure cooker, along with the extra virgin olive oil, and add the sausage paste. Place on high heat and brown for about one or two minutes until it has turned a little golden.
Add the rice and toast it for two minutes, keeping the heat high. Deglaze with the preheated white wine. At this point, we just need to add the chanterelles and salt.
Now pour in the hot water, stir, and close with the lid for a completely airtight seal. Lower the valve lever and, still keeping the heat at maximum, wait for the whistle to become loud. From this moment, lower to the minimum and count 5 minutes of cooking. Once the necessary time is up, turn off, gently and gradually lift the valve lever to let all the steam inside the pot escape. Only after performing this operation, can you safely open.
Mix and plate the risotto on a serving platter or already portioned on the plates.
Serve our Sausage and Chanterelle Risotto in a Pressure Cooker immediately, but not before drizzling it again with a little oil, chopped parsley, and excellent grated Pecorino Romano.
Tips and Storage
The chanterelle risotto keeps in the refrigerator for two days, but store it in an airtight container.
You can also freeze it, but remember to thaw it slowly in the refrigerator or microwave.
If you want to transform it into a new recipe, just put it in a baking dish and add some breadcrumbs and melted cheese or mozzarella.
