Pressure cooker mushroom risotto from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

  • anya_sf on December 02, 2018

    I love that there are so many mushrooms! I used all cremini (in addition to the dried porcini) and they exuded a lot of liquid while being sauteed; given the narrow cooking area of the Instant Pot, the liquid was never going to evaporate, so I poured it into the stock to be added back in later. Don't oversalt the mushrooms because the miso and soy sauce add a lot of saltiness later on. Half the butter and oil was sufficient. 10 psi is high pressure on the Instant Pot, so I used high. The risotto turned out amazing. I stirred some frozen peas in at the end and added the cream and chopped parsley and basil as well. Just delicious.

  • Delys77 on June 01, 2017

    Quite good but the mushrooms take much longer that stated

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