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

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

Pressure Cooker Mushroom Risotto

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note