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.
Ingredients For Pressure Cooker Mushroom Risotto Recipe
1 quart Homemade or store bought low sodium chicken stock or vegetable stock
1 ounce Dried Porcini Mushrooms
1.5 pound Mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
4 tablespoon Extra virgin olive oil
4 tablespoon Unsalted butter
Kosher Salt And Freshly Ground Black Pepper
1 Medium yellow onion, finely chopped
2 Medium cloves garlic, finely minced
1.5 cup Risotto rice, such as arborio or vialone nano
2 teaspoon Soy sauce
1 tablespoon Light miso paste
0.75 cup Dry white wine
0.25 cup Heavy cream
1 ounce Finely grated parmigiano reggiano cheese, plus more for serving
Nutrition value
887
calories per serving
21 g Fat41 g Protein121 g Carbs72 g FiberOther
Current Totals
21 g Fat
41 g Protein
121 g Carbs
72 g Fiber
MacroNutrients
Carbs
121 g
Protein
41 g
Fiber
72 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
78 mg
Iron
21 mg
Vitamin A
263 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
2 mg
Vitamin B9
49 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
2 mg
Copper
6 mcg
Magnesium
320 mg
Manganese
4 mg
Phosphorus
1357 mg
Selenium
5 mcg
Zinc
17 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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