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Pressure Cooker Mushroom Risotto

Perfectly creamy risotto with intense mushroom flavor in under 30 minutes using the pressure cooker. [Photographs: J. Kenji Lopez-Alt] The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth. Why this recipe works: We get intense mushroom flavor by using a combination of well-browned fresh mushrooms, dried porcini, and stock infused with the mushroom trimmings. The pressure cooker produces perfectly cooked creamy risotto in just a few minutes with no stirring. A touch of soy sauce and miso paste bring out the rich savory character of the mushrooms. Note: I like to add a splash of heavy cream to my risotto just before serving—it adds a velvety creaminess and smooths out all the flavors. Some folks prefer the stronger flavor of cream-free risotto. Taste before adding the cream if you are unsure. To cook without a pressure cooker: Follow recipe through the end of step 4, using a large Dutch oven instead of a pressure cooker. Strain the broth through a fine mesh strainer into the Dutch oven and add an additional 2 cups of broth. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until most of the liquid is absorbed and the rice is almost cooked through, about 30 minutes. Stir in 1 to 2 more cups of broth to adjust consistency and continue with step 6.

Yields: Serves 4 to 6.

Ingredients

4 cups homemade or store-bought low-sodium chicken stock or vegetable stock  
1 ounce dried porcini mushrooms  
1 1/2 pounds mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed, thinly sliced, stems reserved  
4 tablespoons extra-virgin olive oil  
Kosher salt and freshly ground black pepper  
4 tablespoons unsalted butter  
1 cup finely chopped yellow onion (about 1 medium)  
2 teaspoons finely minced garlic (about 2 medium cloves)  
2 cups risotto rice, such as Arboria or Vialone Nano  
2 teaspoons soy sauce  
1 tablespoon light miso paste  
3/4 cup dry white wine  
1/4 cup heavy cream (optional, see note above)  
1 ounce finely grated Parmigiano-Reggiano cheese, plus more for serving  
1/2 cup finely minced mixed fresh herbs such as parsley, chervil, tarragon, and/or chives  

Instructions

  1. Place chicken broth and dried mushrooms in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave and using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add mushroom scraps to container with porcini-infused broth and set aside.

  2. Heat olive oil in the base of a pressure cooker over high heat until shimmering. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture is evaporated and mushrooms are well browned, about 8 minutes.

  3. Add butter, onion, garlic, and chopped porcini and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3-4 minutes (rice grains should start to look like tiny ice cubes: translucent around the edges and butty in the center). Stir in soy sauce and miso paste until evenly incorporated.

  4. Add wine and cook, stirring, until raw alcohol smell has cooked off and wine is almost fully evaporated, about 2 minutes.

  5. Pour stock into the pot through a fine mesh strainer, discarding the mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker either by running it under cold water if it is not electric, or using the steam-release valve if it is electric.

  6. Open pressure cooker and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. Stir in cream, cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth creamy sauce. Season to taste with salt and pepper and serve imediately on hot plates, passing extra cheese at the table.