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.
Mushroom Risotto in an Electric Pressure Cooker
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.
Sounds delightful! I can’t wait to try it. Beans are also the bomb in the pressure cooker.
Ooh, I can’t wait to try them out!
Susan, the pressure cooker “pro” in the family, made this for dinner tonight. It was FABULOUS! Thanks, Mary!
Yay! I’m glad you enjoyed it. Please share some of your favorite recipes, as we’re just learning how to do it.