Pressure cooker mushroom risotto
J. Kenji López-Alt · ♥ 2.3K likes · 137.1K views · 3 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 g Parmigiano Reggiano
- 4 cup low sodium stock
Put the stock in a microwave-safe container with the mushroom trimmings and heat to infuse.
Heat the olive oil and butter in the pressure cooker over high heat until the butter melts and foams.
- 1½ lb mixed mushrooms
- ¼ cup extra virgin olive oil
- 4 tbsp butter
- salt
- pepper
Add the sliced mushrooms, season with salt and pepper and stir while cooking until their liquid steams away and they brown around the edges, not crisp.
Add the onion (or shallots) and garlic and stir just until softened and fragrant.
- 1 whole finely chopped onion
- 2 cloves cloves of minced garlic
- 1½ cup risotto style rice like arborio or carnaroli
Add the rice and stir until nutty and translucent.
- 2 tsp soy sauce
- 1 tbsp miso paste
- ¾ cup dry white wine
Stir in the soy sauce and miso, then the white wine, stirring until it is almost completely evaporated and absorbed.
Soy, miso and white wine
Strain the infused stock into the pot, seal, bring to low pressure (about 10 PSI) and cook 5 minutes.
- minced fresh herbs
Stir in Parmigiano Reggiano and minced fresh herbs until creamy and serve in hot bowls.
Finishing with cheese and herbs