Mushroom Risotto

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🥘 Ingredients

  • Parmigiano-Reggiano cheese
    1 oz
  • butter
    4 tbsp
  • chervil
  • chicken stock
    4 c
  • chives
  • dried porcini mushrooms
    1 oz
  • fresh herbs (finely minced)
  • fresh mushroom stems
  • fresh mushrooms (sliced)
    24 oz
  • garlic (finely minced)
    2 cloves
  • heavy cream
    4 tbsp
  • miso paste
    1 tbsp
  • olive oil
    4 tbsp
  • onion (finely chopped)
    1 medium
  • parsley
  • pepper
  • risotto rice
    1.5 c
  • salt
  • soy sauce
    2 tsp
  • tarragon
  • white wine
    3/4 c

🍳 Cookware

  • pressure cooker
  1. 1
    Place chicken stock and dried porcini mushrooms (optional) in a microwave-safe container. Microwave on high power until simmering, ⏱️ 5 minutes . Transfer the porcini mushrooms to a cutting board using a slotted spoon. Roughly chop the porcini mushrooms.
    chicken stock: 4 c, dried porcini mushrooms: 1 oz
  2. 2
    Add fresh mushroom stems to container with porcini-infused stock and set aside.
    fresh mushroom stems
  3. 3
    Heat olive oil and butter in a pressure cooker over high heat, swirling, until foaming subsides.
    olive oil: 4 tbsp, butter: 4 tbsp
  4. 4
    Add fresh mushrooms (sliced) , salt , and pepper . Cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, ⏱️ 8 minutes .
    fresh mushrooms (sliced): 24 oz, salt, pepper
  5. 5
    Add onion (finely chopped) , garlic (finely minced) , and chopped porcini mushrooms. Cook, stirring frequently, until onions are softened and aromatic, ⏱️ 4 minutes .
    onion (finely chopped): 1 medium, garlic (finely minced): 2 cloves
  6. 6
    Add risotto rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, ⏱️ 3-4 minutes .
    risotto rice: 1.5 c
  7. 7
    Stir in soy sauce and miso paste until evenly incorporated.
    soy sauce: 2 tsp, miso paste: 1 tbsp
  8. 8
    Add white wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, ⏱️ 2 minutes .
    white wine: 3/4 c
  9. 9
    Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged.
  10. 10
    Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for ⏱️ 5 minutes . Depressurize cooker.
  11. 11
    Open pressure cooker and stir to combine rice and cooking liquid.
  12. 12
    Stir in heavy cream (optional), Parmigiano-Reggiano cheese , and fresh herbs (finely minced) (such as parsley , chervil , tarragon , and/or chives ).
    heavy cream: 4 tbsp, Parmigiano-Reggiano cheese: 1 oz, fresh herbs (finely minced), parsley, chervil, tarragon, chives
  13. 13
    If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.