An irresistible classic dish! In this recipe the risotto is cooked in a pressure cooker and the mushrooms are sautéed and added at the last minute.
1 person made this
1 tablespoon of extra virgin olive oil
1 clove of garlic, kept whole
250g fresh mixed mushrooms, sliced
salt and pepper, to taste
1 tablespoon freshly chopped parsley
1 shallot, finely chopped
120ml dry white wine
400g Carnaroli or Arborio rice
850ml hot chicken stock
1 tablespoon butter
1 tablespoon freshly chopped parsley leaves
50g freshly grated Parmesan cheese
Method Prep:10min › Cook:10min › Extra time:1min › Ready in:21min
Heat oil in a pan over medium heat; add whole garlic clove and stir to flavour the oil. Discard garlic clove and add the mushrooms, stirring frequently, until the mushrooms are softened. Season with salt, pepper and chopped parsley; set aside.
Melt butter in pressure cooker; add shallot and brown over low heat for 5 minutes. Stir in rice to coat with oil. Pour in wine; cook and stir until wine evaporates. Pour in hot stock; close the lid and increase the heat. As soon as the pressure cooker begins to whistle, lower the heat to a minimum and set timer for 5 minutes.
Turn off the heat and release the pressure from the cooker. Season risotto with salt and pepper; stir in butter, cover and let stand for 1 minute.
Transfer the risotto to a serving dish, add the mushrooms, garnish with parsley and Parmesan, if desired. Serve immediately!