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Ingredients
| salted butter: 2 Tbl |
| olive oil: 2 Tbl |
| onions (chopped): 1 cup (diced) |
| Arborio rice: 2 cups |
| white mushrooms: 8 oz (sliced) |
| chicken broth: 4 cups |
| white wine: 1/2 cup |
| parmesan cheese (grated): 1/4 cup |
| salt |
| black pepper |
Shannon's Mushroom Risotto - Pressure Cooker
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
7 min -
Servings
6 serving(s)
Tags
- In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
- Add mushrooms and Arborio and stir constantly for additional minute.
- Add broth and wine; stir.
- Close lid and bring up to high pressure and cook for 7 minutes.
- Release pressure using cold-water release.
- Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.