Mushroom Risotto in an Electric Pressure Cooker

Michelle took advantage of Amazon’s Prime Day and bought a Crock Pot Express Crock Multi-Cooker. We took it for a spin last night and made risotto in less than 30 minutes, with only a few minutes of stirring time!

Lucious and creamy, this risotto went perfectly with roast chicken and zucchini.

2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2 tablespoons dry white wine
4 1/2 cups chicken broth, divided
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 pound mushrooms, sliced
3/4 cup grated Parmesan cheese (3 ounces)
1 whole sprig of rosemary and one sprig with leaves removed and chopped fine

In a 6-quart pressure cooker, melt 2 butter in sauté mode. Add onion and garlic and sauté until soft, about 4 minutes. Add rice and toast, stirring, to fully coat the rice grains in fat. Add wine and cook until just evaporated. Add 3 1/2 cups chicken broth; season with salt and pepper and the whole sprig of rosemary.

Secure lid. Set to risotto/rice setting or bring to high pressure. Maintain pressure and cook until rice is tender, 9 to 12 minutes.

While the rice cooks, sauté the mushrooms with a little butter to let them release their juices. Set aside.

Turn off pressure cooker, vent pressure and then remove lid. Stir in mushrooms with remaining 1 cup broth. Turn to sauté function and cook 3 to 5 minutes or until remaining liquid is absorbed. Stir in cheese. Stir in the chopped rosemary and serve immediately.

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