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RECIPES
MUSHROOM RISOTTO
Ingredients:
•
4 cups chicken or vegetable
stock
•
1 ½ lb. mixed mushrooms,
trimmed and sliced, remove stems
•
4 tbsp. olive oil
•
Kosher salt and ground black
pepper
•
4 tbsp. unsalted butter
1. Place broth in a small pot and heat up until simmering. Alternatively,
use microwave-safe container and microwave on high power for
about 5 minutes.
2. Using the sauté function of your pressure cooker, heat olive oil until
shimmering. Add the mushrooms and season with salt and pepper.
Cook, stirring occasionally, until excess moisture is evaporated and
mushrooms are well browned, about 8 minutes.
3. Add butter, onion, garlic, and cook, stirring frequently, until onions
are softened and aromatic, about 4 minutes. Add rice and cook,
stirring, until rice is evenly coated in oil and toasted but not
browned, 3-4 minutes. Stir in soy sauce.
4. Add wine and cook, stirring, for about 2 minutes.
5. Pour stock into the pot. Make sure all the rice, mushrooms, garlic
and onions are fully submerged. Close pressure cooker and bring
up to low pressure. Cook at low pressure for 7 minutes, then
depressurize using the quick release method.
Open pressure cooker and stir to combine rice and cooking liquid
until it forms a creamy consistency. Stir in cream, cheese, and herbs.
If risotto isn't thick enough, cook for a few minutes longer, stirring,
until it begins to thicken more. Season to taste with salt and pepper
and serve immediately.
www.KALORIK.com
•
1 medium yellow onion, chopped
•
2 garlic cloves, minced
•
2 cups Arborio rice
•
2 tsp. soy sauce
•
¾ cup dry white wine
•
1 oz. Parmigiano cheese, grated
•
½ cup fresh herbs, minced
•
¼ cup heavy cream
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