Saturday, April 1, 2017

Portobello Mushroom Risotto (pressure cooker)


You'll never go back to the stove top method once you've tried this pressure cooker Portobello Mushroom Risotto. The mushrooms are sautéed down with lots of garlic and onions. Once this reaches pressure, it cooks in a quick 5 minutes. On days when you have zero time for dinner but want a nice meal, this does the trick.

Years back, when I worked in professional kitchens, risotto was one of my jobs. We would make huge batches and I would have to stand there, stirring over a hot stove for about 30 minute. This method tastes just as good with a fraction of the effort. Time better spent prepping something else!

I like to add some young green peas to mine for the color and a little bit of sweetness. A little surprise ingredient used in our Portobello Mushroom Risotto is some Dark Soy Sauce. This is totally optional but I love the color it gives to the dish.





yield: Serves 4print recipe

Portobello Mushroom Risotto

You'll never go back to the stove top method once you've tried this pressure cooker Portobello Mushroom Risotto.
prep time: 15 MINScook time: 10 MINStotal time: 25 mins

INGREDIENTS:

  • 1- 8oz package of portobello mushrooms, roughly chopped
  • 4 tablespoons olive oil
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 1/2 teaspoon thyme
  • 1 1/2 cups arborio rice
  • 4 cups chick or vegetable stock
  • salt and pepper
  • 1/3 cup cream
  • 1/2 cup parmesan cheese
  • 1 tablespoon dark soy sauce (or 2 teaspoons regular soy sauce)
  • 1 cup sweet peas
  • parsley, chopped (for garnish)

INSTRUCTIONS:

  1. Sauté- set pressure cooker to sauté and heat olive oil in butter until hot. Add in your mushrooms and onions. Saute for about 8 minutes or until onions are translucent and mushrooms start to release their moisture. Add in Garlic, salt, pepper, thyme, and rice. Saute for 1-2 additional minutes.Rice should become translucent on the outside with a white center.
  2. Pressure Cook- Add your stock, lock on lid, and cook on high/manual for 5 minutes. When your timer goes off, do quick release.
  3. Remaining Ingredients- Stir in the soy sauce, parmesan cheese, cream, and peas. Stir until thick, about one more minute.
  4. Serve- top with fresh parsley and Parmesan. We like to have ours with a side of roasted chicken or sometimes just by itself!

4 comments:

  1. What's the ingredient after the cream? It just says "1/2 cup."

    ReplyDelete
  2. Just made this tonight and it was amazing! I used baby spinach instead of peas as I have an irrational fear of peas. :) also used truffle salt to give it an extra umami punch.

    ReplyDelete
  3. The particular mushrooms are usually sautéed straight down together with a lot of garlic herb and also onions. When this kind of actually reaches strain, that cooks in the speedy 5 moments. About nights when you've got no moment for supper yet need a good food, this kind of can the key.

    ReplyDelete

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