Pressure Cooker Mushroom Risotto

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Pressure Cooker Mushroom Risottos

Pressure Cooker Mushroom Risottos


Risottos have the reputation that it is difficult to cook. But cooking risotto with a pressure cooker is quietly simple and easy. Simply you have to follow step by step technics required. One thing that risottos are considered tough to prepare is that it`s time-consuming. That`s why people think that it is a too complicated process to make risottos.  A pressure cooker easily reduces down the difficulty level while cooking an elaborate dish like risottos. A pressure cooker just does the job fastly. Pressure cookers have the reputation of doing the quick-cooking task because of their capability to capture all the vapor and pressure inside the container which is required to cook a dish. So let’s see how to cook Pressure Cooker Mushroom Risottos.



  • 50g dried porcini mushrooms
  • One vegetable stock cube
  • 2 tablespoon olive oil
  • One onion chopped
  • Two garlic cloves, finely chopped
  • 250g pack chestnut mushroom, sliced and washed
  • 300g risotto rice (arborio)
  • 1 x 175ml glass white wine
  • 25g butter
  • handful parsley leaves, chopped
  • 50g parmesan


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Set the dried mushrooms into a large bowl and pour over the 1-liter warm water. Soak for 20 minutes, and then deplete into a bowl, disposing of the last few tablespoons of dropped left in the bowl.

Disintegrate the solid stock shape into the mushroom liquid, at that point press the mushrooms smoothly to remove any fluid. Chop the mushrooms.


Warm the oil in a saucepan with a medium flame. Mix the onions and garlic, then fry for about five minutes until smooth. Added the fresh and dried mushrooms, season with pepper and salt, and cooked for eight minutes until the mushrooms have softened.


Put the rice into a pan and cook for 1 min. Add the wine and let it bubble, so the alcohol evaporates. Set the pan with a medium flame and pour in a quarter of the mushroom stock. Boil the rice, often stirring, until the rice has swallowed all the liquid. Add the quarter amount of stock again and continue to cook and stir – it has started to become creamy and tender. And then mix up the final quarter of stock. The rice ought to almost cook.


Continue stirring until the rice has cooked. If the rice is still undercooked, add a bit of water. Keep the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto in last stir, spoon into bowls and scatter with the additional cheese and parsley.


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What’s the Dish?

Pressure Cooker Mushroom Risottos


The recipe we are going to talk about is Butternut Squash Risotto prepared with a pressure cooker. This recipe will take just five minutes to cook. Other methods tend to take much time because there is pureeing involved in them.

There is another issue, after trying out this recipe with a pressure cooker, there will be no other alternative for you to cook a risotto anymore. It is fast, efficient, and also it has all the taste and flavor that a perfect Risotto should have.

First of all, this recipe will have an intense mushroom flavor. There is a great thing about this recipe that it doesn’t involve additional containers and pots, so you don’t have to do extra cleaning.

You can go for a hundred mushrooms at a time. It is better to use only a pound of a mushroom because maximum people prefer a dense mushroom risotto. You can also go for the upholding ingredients such as cremini oysters etc. but it depends on what texture and flavor you prefer.


In many mushroom dishes, you will find mushroom pan-fried and added to the rice, but it doesn’t give a feel of risottos. In point of fact, it is just rice with mushrooms hidden inside them. The idea of this mushroom-packed risotto is to fuse the flavor of mushrooms to the risotto. For this purpose, you should use broth. Also, fry them with dry mushrooms to get more flavor.

For this infusion, the fastest way we could think of was using a microwave. When it starts simmering, only chop them with a knife and add them to your risotto. When it turns hot and softer, it will infuse quicker into your risotto which will add an extra flavor to the broth. Hang up! By cooking mushroom risotto using a pressure cooker, You will just successfully skip boiling your mushrooms with the broth and also can save quite a bit of time.


You may further add different types of mushrooms to your risotto during the process. So we should look forward to the details of cooking Mushroom risotto.


Adding Mushroom Tea

You don’t have to get surprised by this addition of flavor to this recipe. You can make the mushroom tea like you prepare regular tea. Just you will need to use the mushrooms instead of the tea leaves. Mushroom tea won’t take long to make, but the results are astonishingly tremendous.


Sautéing your Mushrooms

Up Next, in the recipe, you shall saute the mushrooms in the pressure cooker. Put the amount of olive oil you want. Some keep the quantity a little high just the way they like it. For richness, you can even add cream and butter if you like but just make sure it doesn’t turn too thick.

Another alternative for Sauteing your mushrooms is through pure oil cooking. This method can be used if you wish to avoid your dish from getting burned because of the butter. By using the oil, it will extract out the maximum moisture from your dish. As a result, it will make your mushroom risotto a lot crunchier. It also adds to the intensity of great flavor.


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Adding Garlic and Onions

After you finish off cooking mushrooms, you should add diced garlic and onions to the dish. Make sure that they haven’t turned brown. After that add some soy sauce with your mushroom. The soya sauce will just add more flavor to your mushrooms. However, it is not necessary to put soy sauce in the dish.

Once you are done with adding all the ingredients, you can now add rice to your mushrooms and toast it for a while until it becomes translucent.

In this recipe, the rice density is going to be lesser than the traditional risottos. It is a slight drawback of pressure cooker risottos. The flavor of the broth can be compromised because the mushroom flavor is quite overpowering.

After combining all the ingredients together, your will need to put your risotto back in the pressure cooker for five minutes at low-pressure rapid chill instantly by running the pressure cooker through the water. You can also quick chill through the Steam release if you like. Upon opening the lid, you will find it a little watery, but once you stir it a few times, you will have the traditional risotto taste and look.


Add Garnishes

While cooking the risotto, you can use the proper use of 5 minutes by chopping down a few herbs to decorate the dish. You can even add parmesan cheese to have more taste and whatever you like unless it’s not sweet of course. The mushroom-packed risotto is ready to be served.


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The incredible ability of the pressure can’t be described in words. You will get your desired dish cooked instantly, and just you need to prepare the recipe and let the cook pressure cooker itself.

Mushroom Risottos is one of the easy recipes you will find to cook in a pressure cooker. If you attempt to cook this dish with the Best Electric Pressure cooker, it will only take five minutes to be prepared. It will save you quite a bit of effort and time, so mushroom risottos is an ideal recipe to prepare after you reach home tired from work.


Find out the Best Electric Pressure Cooker to experience Comfort Cooking!


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