Mushroom Risotto
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese
Cooking this dish, like most true pressure cooking dishes is supper easy and fast. Since you are pressurizing the cooking vessel there is not a lot of starting and stopping the process.
I like to preheat or melt the core ingredients on the stove to melt butter, olive oil, and spices. Then once incorporated add those to the pressure cooker first, then add in the stock followed by the other ingredients. Set your pressure cooker to a saute temperature which is about 350. Once your pressure cooker builds pressure to 15 hold the temp for 6 minutes then turn the heat off. Once it cools down you can release the pressure following your pressure cooker/canner safety instructions.