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Pressure Cooker Mushroom Risotto

Name: Pressure Cooker Mushroom Risotto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: ½ cup (60 g) shallots, chopped; ¼ cup (55 g) butter; 1 cup (210 g) arborio rice; ½ cup (125 ml) white wine; 2 cups (500 ml) chicken broth; ¾ lb (340 g) mixed mushrooms (such as white, crimini, oyster, portobello), thinly sliced; ¼ cup (60 ml) olive oil; ¾ cup (55 g) Parmesan cheese, freshly grated, plus more for serving

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Preparation: 15 MIN
Cooking: 10 MIN
Servings: 4

Ingredients
Preparation

Ingredients

½ cup (60 g) shallots, chopped
¼ cup (55 g) butter
1 cup (210 g) arborio rice
½ cup (125 ml) white wine
2 cups (500 ml) chicken broth
¾ lb (340 g) mixed mushrooms (such as white, crimini, oyster, portobello), thinly sliced
¼ cup (60 ml) olive oil
¾ cup (55 g) Parmesan cheese, freshly grated, plus more for serving

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Preparation

Preheat a pressure cooker on the Sauté function for 2 minutes. Add the shallots and brown in the butter for 2 minutes. Add the rice and cook for 1 minute, stirring with a wooden spoon to coat in the butter.
Deglaze with the wine and cook, stirring, until the liquid has been almost completely absorbed. Add the broth and mix well.
Cover and select the Soup function. Set the machine to cook for 6 minutes.
Meanwhile, in a large non-stick skillet over high heat, cook the mushrooms in the oil until golden, about 10 minutes. Season with salt and pepper.
Let the pressure release manually. Once the pressure is released, remove the lid. Add the Parmesan and cooked mushrooms. Stir until creamy. Add more broth as needed. Season with salt and pepper.
Serve in shallow bowls and garnish with more Parmesan, if desired.