Main Courseby RobinImported from YouTube
Enjoy a luxurious and creamy mushroom risotto in under 25 minutes, thanks to the magic of pressure cooking. Perfect for a quick weeknight indulgence.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
1Onion
400gPorcini mushrooms
3 tbspOlive oil
1 tspSalt
½ tspBlack pepperChop 1 onion and slice 400g porcini mushrooms. Heat 3 tbsp olive oil in an Instant Pot on Sauté mode. Add the Onion and sauté for 2-3 minutes until softened. Add the Porcini mushrooms and sauté for another 3-4 minutes until they begin to brown. Season with 1 tsp salt and ½ tsp black pepper.
300gCarnaroli rice
130mlDry white wineAdd 300g carnaroli rice to the pot and toast, stirring constantly, for 2 minutes until the edges become translucent. Pour in 130ml dry white wine and deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
1 bunchParsley
50gParmesan
1lVegetable brothAdd 1l vegetable broth to the pot. Close the lid, set the valve to Sealing, and cook on High Pressure for 7 minutes. Meanwhile, chop 1 bunch parsley and finely grate 50g parmesan. Once cooked, perform a Quick Release by carefully turning the valve to Venting.
ParsleyParmesanSalt
50gButterBlack pepperOpen the lid. Stir in 50g butter, the Parmesan, and half of the chopped Parsley. Stir vigorously until the butter and cheese are fully incorporated and the risotto is creamy. Taste and adjust seasoning with more Salt or Black pepper if needed. Ladle the creamy risotto onto plates and garnish each serving with the remaining chopped Parsley.