Pressure Cooker Mushroom Risotto

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More details here: http://www.seriouseats.com/recipes/2014/12/pressure-cooker-mushroom-risotto-recipe.html 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 IT WORKS - Creamy, flavor-packed mushroom risotto, without the constant stirring. - We get intense mushroom flavor by using a combination of well-browned fresh mushrooms, dried porcini, and stock infused with 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 brings out the rich, savory character of the mushrooms. NOTES: 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 2 more 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. INGREDIENTS

Published 2017-01-24 · Watch on YouTube ↗
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