Last weekend, I picked up some button mushrooms, baby bellas and some shiitake mushrooms. I just needed to figure out how to best bring out their earthy flavor. This is where my fabulous blogging friend, Bren, comes in... you see, Bren is this fabulous cook who writes FlaNboyant Eats. She swears by her pressure cooker and creates some pretty amazing recipes as well. So, I knew I could ask her about my dilemma - use white wine (my preference) or red wine when making this risotto. She encouraged me to go for the white wine which would bring out the earthly flavor I was looking for... and she was so right! Thanks, Bren!
So, using the recipe I've used in the past for Pancetta & Spinach Risotto as a guide, I was able to make a dish that 3 out of 4 members of my family thoroughly enjoyed! If you don't have a pressure cooker, I highly recommend getting one! Not only is risotto done in 7 minutes, but chicken stock is done in under 1 hour!
|From Family, Friends and Food|
2 tablespoons unsalted butter
1 teaspoon chopped garlic
1 cup chopped white button mushrooms
1 cup baby bella mushrooms (large chop)
about 2-4 shiitake mushrooms, chopped
3/4 cup Arborio / Risotto rice
3/4 cup white wine (I used Pinot Grigio)
1 3/4 cup chicken broth
1/2 cup freshly grated Parmesan cheese
Melt butter in a 6 quart pressure cooker pot. Then, add the garlic and saute for about a minute. Next, add the mushrooms and allow to cook until they are soft and the water has cooked out - about 5 minutes.
Add the rice and make sure to stir thoroughly into the mushrooms. Add the wine and allow to cook down slightly, about 2 minutes. Then, add the chicken broth and lock the pressure cooker lid into place. Bring to high pressure and then cook for 7 minutes.
Test for firm texture, then stir in the Parmesan cheese. Serve immediately.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.