Mushroom Risotto in Pressure Cooker Recipe - Food.com (2024)

22

Submitted by CJ13

photo by anniesnomsblog

1. did anyone put in sausage

   GJ G.

2. How long do you recommend cooking if the recipe is doubled?

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   Leslie S.

Reviews

1. I cook a LOT but haven't added risotto to my repertoire because I was put off by the thought of standing at the stove, stirring, for the better part of an hour. So I was really excited to find this recipe... so excited I got up off the sofa and went to the store to buy ingredients for it right then and there... at 10:30 at night. :P I followed the recipe as written, adding a couple of sprigs of fresh rosemary and several basil leaves cut in ribbons. It's EXCELLENT and I can't thank you enough. This one's a keeper for sure.

   lolsuz

2. I couldn't believe this method would turn out great risotto, but it does. I think more detailed instructions for releasing the pressure would be helpful for newbies like me -- run the bottom of the cooker under cold water. I added a splash of white wine to the sauteeing rice and 2 cups cubed butternut squash just before locking on the lid. Used vegetable broth and left off the cheese for a vegetarian meal. I walked into the kitchen at 6:30 p.m. and we ate dinner at 7:05, which included peeling and chopping a butternut squash. Fantastic recipe!

   fluffernutter

3. Wow! This was so good and so easy. This is a great base recipe. I browned some sausage then removed it from the cooker. Then sautéed some garlic, shallots, leeks and mushrooms. I added the sausage back and rice then added 3 cups of chicken stock and 1 cup of white wine. This was delicious. I will definitely make again.

   cswalsh2002

4. I will go ahead and give this 5 stars because I think it will be there once I tweak it to my electric pressure cooker. I lived in Italy 13 years and I'm pretty skilled at making risotto, so I was very skeptical. Seven minutes was a little bit too long for my cooker, unless you like the rice really soft as opposed to al dente. I'll try 6 minutes next time and slightly less liquid. I did substitute about 1/2 cup of white wine for some of the chicken broth and it needed just a little bit more salt. Other than that it was really good. Keep in mind you can substitute just about any vegetable for the mushrooms as well...I used sun dried tomatoes.

   okieinitaly

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5. I cannot believe how easy and absolutely wonderful this risotto is! I've never made it in a pressure cooker before and after setting the timer for 7 minutes I was apprehensive as to what would be in there. I needn't have worried; this was the best, creamiest risotto I've ever made. GREAT recipe!

   anniesnomsblog

see 16 more reviews

Tweaks

1. I will go ahead and give this 5 stars because I think it will be there once I tweak it to my electric pressure cooker. I lived in Italy 13 years and I'm pretty skilled at making risotto, so I was very skeptical. Seven minutes was a little bit too long for my cooker, unless you like the rice really soft as opposed to al dente. I'll try 6 minutes next time and slightly less liquid. I did substitute about 1/2 cup of white wine for some of the chicken broth and it needed just a little bit more salt. Other than that it was really good. Keep in mind you can substitute just about any vegetable for the mushrooms as well...I used sun dried tomatoes.

   okieinitaly

2. I use vegetarian broth and add frozen peas to make it a one pot vegetarian meal. I have used butternut squash in place of the mushrooms and it was wonderful. Sub any part of the broth with a dry white wine.

   Jessica A.

3. A very tasty meal that hubby and the kids ask for. I have tweaked it a little, I add one cup of dry white white and three cups of chicken stock, 6 rashers of bacon, 4 garlic cloves, 500g chicken thighs cubed and two cups of abori rice. Everything else in the recipe remains the same. Turns out fantastic every time.

   Julie D.

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