Shannon's Mushroom Risotto - Pressure Cooker |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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I love this risotto. It is my favorite pressure cooker recipe. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1 cup diced onion |
2 cups arborio rice |
8 ounces sliced mushrooms |
4 cups chicken broth |
1/2 cup white wine |
1/4 cup grated parmesan cheese |
salt and pepper |
Directions:
1. In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
2. Add mushrooms and Arborio and stir constantly for additional minute.
3. Add broth and wine; stir.
4. Close lid and bring up to high pressure and cook for 7 minutes.
5. Release pressure using cold-water release.
6. Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.
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