Pressure Cooker Mushroom Risotto

Restaurant-quality risotto without the constant stirring. Pressure cooker method delivers creamy texture with umami-rich mushroom flavor.

IngredientsClear All

For the stock

• 1 quart chicken or vegetable stock (low-sodium)
• 1 oz dried porcini mushrooms (optional but recommended)

For the risotto

• 4 tbsp extra-virgin olive oil
• 4 tbsp unsalted butter
• 1½ lbs mixed fresh mushrooms (shiitake, cremini, oyster, chanterelle), sliced
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 1½ cups arborio or vialone nano rice
• 2 tsp soy sauce
• 1 tbsp light miso paste
• ¾ cup dry white wine
• ¼ cup heavy cream (optional)
• 1 oz Parmigiano-Reggiano cheese, grated
• Mixed fresh herbs (parsley, chervil, tarragon, chives), chopped

Instructions

1. Prepare the stock: Heat stock with dried porcini mushrooms until simmering (microwave or stovetop). Once mushrooms are softened, remove and finely chop them. Add any mushroom scraps back to stock and keep warm.

2. Cook the fresh mushrooms: Heat oil and butter in pressure cooker over medium-high heat until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook about 8 minutes until well browned and moisture has evaporated.

3. Build the base: Add onion, garlic, and chopped porcini to the mushrooms. Cook about 4 minutes until softened. Add rice and stir for 3-4 minutes until grains are toasted and slightly translucent at edges. Stir in soy sauce and miso paste until well incorporated.

4. Deglaze: Add wine and stir for about 2 minutes until alcohol smell dissipates and wine is mostly absorbed.

5. Pressure cook: Strain stock (discard solids) and pour into cooker. Use a spoon to submerge any rice particles floating on surface. Close and lock pressure cooker lid. Bring to low pressure (10 psi) and cook for exactly 5 minutes. Quick-release pressure according to manufacturer's instructions.

6. Finish the risotto: Open lid and stir vigorously to develop creaminess. Add cream (if using), Parmigiano-Reggiano, and fresh herbs. Stir until cheese is melted and risotto is creamy. If too thick, add warm water a little at a time. Season with salt and pepper to taste.

7. Serve immediately: Risotto waits for no one - serve right away while hot and creamy.

Notes

Why pressure cooker:

• No constant stirring required (traditional risotto needs 20+ minutes of stirring)
• Consistent creamy texture
• Faster cooking time
• Less hands-on attention needed

Rice selection:

• Arborio is most common and widely available
• Vialone nano is traditional for risotto and slightly less starchy
• Carnaroli also works well
• Do not use regular long-grain rice

Mushroom selection:

• Mix of varieties provides best flavor and texture
• Dried porcini add deep umami (don't skip if possible)
• Shiitake stems are tough - use caps only or chop stems very finely
• Button mushrooms work in a pinch but have less flavor

Umami boosters:

• Soy sauce and miso add savory depth without being noticeable
• These are the secret to restaurant-quality flavor
• Don't skip them even though they're non-traditional

Wine substitute:

• Can use additional stock if avoiding alcohol
• Wine adds acidity and complexity, but recipe works without it

Make ahead:

• Risotto is best served immediately
• Can prep ingredients ahead but must cook and serve fresh
• Leftovers can be turned into arancini (fried risotto balls)

Pressure cooker notes:

• Recipe designed for stovetop pressure cooker
• For electric pressure cooker (Instant Pot), use same timing but natural release for 5 minutes, then quick release
• Low pressure is 10 psi - check your cooker's manual

Storage: Leftovers keep 2-3 days refrigerated. Reheat gently with a splash of stock or water to restore creaminess.

Source

From Serious Eats (extracted via cooked.wiki)