Mushroom Risotto

6 Year Anniversary Dinner

Look what I got for my six year wedding anniversary!!

Fagor Duo 10 Quart Pressure Cooker

Fagor Duo 10 Quart Pressure Cooker

Isn’t it beautiful?  I have been wanting a pressure cooker for a while now.  It is one of the few kitchen gadgets that neither of us have much experience with.  However, I have heard good things and lately we had been talking about trying one.  My wonderful husband picked out a beautiful 10 quart model by Fagor that even came with a little recipe book. 

Flipping through the recipe book, I came across a recipe for risotto.  According to Fagor, you can make risotto in 7 minutes with the pressure cooker.  Yes, 7 minutes.  Frankly, I found it hard to believe.  I know that a pressure cooker is supposed to be quick but could it really deliver creamy, tender risotto in only 7 minutes?  My experiences making risotto at home have been mediocre at best.  I find that we never manage to reach the same level of creaminess that restaurant risottos seem to achieve.

We decided to give the pressure cooker risotto a try.  Turns out my new pressure cooker makes the best risotto we have ever had at home with only 7 minutes of cook time.  Rather than use the recipe in the booklet, we decided to make our own version using oyster mushrooms and gruyere cheese.  It was perfectly creamy, the rice was tender but with the right amount of bite, it was awesome.

Risotto, almost ready to eat

Risotto, almost ready to eat

Mushroom Risotto


3 tbls butter

1 clove of garlic, minced

1 small onion, finely chopped

1 cup aborio rice

0.5 ounces dried oyster mushrooms

1 cup chicken stock

1/2 cup grated gruyere cheese

1/4 cup grated parmesan cheese

salt and pepper to taste

To Make:

Soak the mushrooms in boiling water until softened, about 20 minutes.  Drain, reserving 1 and 1/4 cups of the soaking liquid, and finely chop the mushrooms.  Set aside.

In the pressure cooker, heat 2 tbls of the butter over medium heat.  Add the onion and garlic and saute until softened.  Add the rice and cook, stirring, until lightly browned.  Add the mushrooms, the reserved soaking liquid, and the chicken stock.  Cover and bring up to pressure.  Cook for 7 minutes.  Release the pressure and remove the lid.  Add both cheeses and the remaining tbls of butter, stirring until melted.  Add salt and pepper to taste.

To Serve:

Serves 4

You could also make this recipe the traditional way: Saute the onions and garlic, and then toss the rice in the butter until lightly browned.  Slowly add the heated liquid one ladleful at a time.  Stir constantly until the liquid is absorbed before adding more.  Once all of the liquid is incorporated and the rice is creamy and al dente, stir in the cheeses and last tbls of butter.  This will take about 45 minutes.


Filed under Mushrooms, Recipes, Rice, Side Dish

3 responses to “Mushroom Risotto

  1. lailablogs

    Looks really delicious ..
    Laila …

  2. Pingback: Spinach Risotto « The Wicked (awesome) Whisk

  3. `;” I am really thankful to this topic because it really gives useful information `””

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