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Pressure Cooker Wild Mushroom Risotto




Source of Recipe


Recipe from HealthGoods.com.


List of Ingredients




8 oz. fresh mushrooms, coarsely chopped
2 Tblsp. shallots, coarsely chopped
2 cups Arborio rice
4 cups broth
1/4 cup dry vermouth or cooking wine
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste


Recipe



In a 6-quart pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio and stir constantly for additional minute. Add broth and vermouth; stir. Close lid and bring up to high pressure. Once pressure has been attained, low heat and pressure cook for 7 minutes. Release pressure using automatic pressure release or cold-water release, according to manufacturer’s directions. Thoroughly stir, adding in grated Parmesan cheese and salt and pepper, if desired.