Our pressure cooker is becoming the most useful appliance in
our kitchen. I envisioned using it primarily
to steam vegetables, and in that way it is used every single day. I also used
it to make tamales and pasta sauce. NOW, we can make risotto.
I used a recipe from hip pressure cooking.
I edited it to make mushroom risotto for my first recipe
because I happened to have mushrooms laying around and a basic recipe doesn’t
sound like it has enough in it.
The risotto ended up so good that Alex let me write it in
our recipe book even the first time.
The recipe I adapted from hip pressure cooker was as
follows.
2 cups of rice
4 cups of water + mushrooms
1.5 teaspoons of boullion concentrate
1 splash of red wine
Extra virgin olive oil.
1 medium red onion.
The mushrooms are mostly water so you have to displace the
water you plan to add to the broth. The volume of water + mushrooms has to
equal 4 cups. Its easy to do this by putting your chopped mushrooms in the
measuring cup then adding the water (or broth if you don’t plan to use the buillion
concentrate).
Put it all in the pressure cooker and cook high for 7
minutes . Use the quick release water method to depressurize. That is when you put the pressure cooker in
the sink and run cool water over it until it opens. That was less than a minute
for us.
One thing about the portion size. This made way too much
risotto. I wish I made ½ a cup to a full
cup of water/broth for two people. I am not sure that the risotto will keep.