Risotto Ai Funghi Mushrooms 2 Qt Pressure Cooker Recipes

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INSTANT POT® MUSHROOM RISOTTO



Instant Pot® Mushroom Risotto image

Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.

Provided by Shauna James Ahern

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
  • Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
  • Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
  • Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g

MUSHROOM RISOTTO IN INSTANT POT (PRESSURE OR SLOW COOKER METHOD)



Mushroom Risotto in Instant Pot (Pressure or Slow Cooker Method) image

No need for constant stirring over a hot stove, this risotto ai funghi (mushroom risotto)is designed to 'set and forget' in a slow or pressure cooker! Easy, creamy and comforting, it makes a fancy restaurant style dish with minimal effort from you.

Provided by Andrea Geddes

Categories     Main Course

Time 24m

Number Of Ingredients 16

1 brown onion (finely diced)
4 garlic cloves (peeled and crushed)
3 tablespoons olive oil
4 cups mushrooms
1/2 cup dry white wine (like unoaked Chardonnay, Pinot Grigio or Sav Blanc)
6 cups liquid stock (use vegetable or chicken stock)
2 cups arborio rice
4 tablespoons butter
1 cup grated Parmesan cheese
1/4 - 1/2 teaspoon salt (season to taste)
pepper
2-3 sprigs fresh thyme
extra pan fried mushrooms (optional, but recommended)
2-3 tbsp fresh parsley (chopped)
shaved Parmesan cheese
olive oil (a little extra drizzle over the top.)

Steps:

  • Set your pressure cooker to sauté/high temp and add the olive oil, onion and garlic. Cook until the onions have softened (1-2 minutes).
  • Add the sliced mushrooms and cook until they have softened and browned slightly.
  • Add all of the remaining ingredients into the cooker and secure the lid.
  • Select the 'risotto' setting if your pressure cooker has this. If not, set the pressure to high/manual and cook for 12 minutes. It will take 10-15 minutes for the pressure to build before the cooking process starts.
  • Once cooked, carefully vent and remove the lid once the pressure has released.
  • The liquid will be sitting on top of the risotto, so stir until combined. The risotto will appear a little runny, but the rice will continue to thicken as it sits.
  • Top with extra pan fried mushrooms (optional), chopped parsley, shavings of fresh parmesan cheese and an extra drizzle of olive oil. Serve immediately. Enjoy!
  • If your slow cooker has a sauté setting, follow the steps above to cook the onion, garlic and mushrooms. If not, gently sauté the onion, garlic and olive oil in a frying pan over medium heat until soft. Add the mushrooms and cook until soft and browned.
  • Add all of the risotto ingredients to the slow cooker pot and set the slow cooker to 'high' heat for around 2 hours, 15 minutes. **Cooking times will vary due to different brands and types of cookers. Start to check the risotto at around 2 hours. The rice is ready when it has softened to al dente and the sauce has thickened slightly.
  • The liquid will be sitting on top, so stir until combined. The risotto will appear a little runny, but the rice will continue to thicken as it sits.
  • Top with extra pan fried mushrooms (optional), chopped parsley, shavings of fresh parmesan cheese and an extra drizzle of olive oil. Serve immediately. Enjoy!

Nutrition Facts : Calories 569 kcal, Carbohydrate 68 g, Protein 19 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 673 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

RISOTTO AI FUNGHI (MUSHROOMS) - 2-QT PRESSURE COOKER



Risotto Ai Funghi (Mushrooms) - 2-Qt Pressure Cooker image

For 2-quart Pressure Frypan or larger pressure cooker, from "Quick Cuisine" by Kuhn Rikon. If doubling recipe, only increase the broth to 3 1/2 cups. For a rich, creamy taste, add butter or cream with Parmesan cheese. When I made this our dining group thought the sundried tomatoes took over the spotlight so we would reduce them next time, but the 20-mo.-old gave this her enthusiastic approval.

Provided by KateL

Categories     Short Grain Rice

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup fresh mushrooms, chopped or 1/4 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup sun-dried tomato, chopped and soaked to rehydrate
2 cups chicken broth or 2 cups vegetable broth
2 tablespoons fresh basil (or to taste) or 2 tablespoons fresh thyme, finely chopped (or to taste)
1/4 cup parmesan cheese, grated

Steps:

  • In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
  • Add rice, stirring often, until lightly golden.
  • Add mushrooms. Stir to mix.
  • Add wine. Stir to mix.
  • Add tomatoes and broth. Stir to mix.
  • Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
  • Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
  • Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
  • Stir in Parmesan cheese.

Nutrition Facts : Calories 292, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.5, Sodium 543.1, Carbohydrate 45.9, Fiber 2.6, Sugar 3.3, Protein 9.5

PRESSURE-COOKER RISOTTO WITH CHICKEN AND MUSHROOMS



Pressure-Cooker Risotto with Chicken and Mushrooms image

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 carton (32 ounces) chicken broth
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.

Nutrition Facts : Calories 636 calories, Fat 26g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 1411mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.

RISOTTO AI FUNGHI PORCINI IN PENTOLA A PRESSIONE (PORCINI MUSHROOM RISOTTO)



Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto) image

Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!

Provided by miche

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 47m

Yield 4

Number Of Ingredients 11

4 ounces fresh porcini mushrooms
3 cups beef stock
¼ cup extra-virgin olive oil, divided
1 clove garlic, crushed
1 cup white wine, divided
1 bunch fresh parsley, chopped, divided
salt to taste
1 spring onion, finely sliced
1 ½ cups Arborio rice
¾ cup grated Parmesan cheese
2 tablespoons butter

Steps:

  • Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
  • Pour beef stock into a saucepan over low heat. Cover and keep warm.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
  • Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
  • Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
  • Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
  • Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.

Nutrition Facts : Calories 644.4 calories, Carbohydrate 75.8 g, Cholesterol 28.5 mg, Fat 25 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 8.5 g, Sodium 388.6 mg, Sugar 3.6 g

MEDITERRANEAN RISOTTO - 2-QT. PRESSURE COOKER



Mediterranean Risotto - 2-Qt. Pressure Cooker image

Entered for safe-keeping, from Fagor recipe library. Fagor is a 15 psi pressure cooker. Please review the recommended cooking times for your pressure cooker, as it might required longer cooking time.

Provided by KateL

Categories     Short Grain Rice

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

1 (6 1/2 ounce) jar artichoke hearts, quartered and drained but oil reserved
2 -3 garlic cloves, peeled and minced
1 cup arborio rice
2 1/4 cups rich vegetable stock
8 large stuffed olives
2 canned roasted red peppers, drained and patted dry
1/4 cup sun-dried tomatoes packed in oil, drained and sliced or 1/4 cup dried sun-dried tomato, reconstituted in water and drained
1/4 lb gruyere cheese, diced
3 tablespoons flat-leaf Italian parsley, chopped
pepper, to taste

Steps:

  • In pressure cooker over medium-high heat, heat 2 tablespoons of artichoke liquid or oil. add garlic and saute for 30 seconds.
  • Add rice and saute, stirring often, until lightly golden.
  • Pour in stock. Stir well.
  • Secure lid. Bring to high pressure, then reduce heat to lowest setting that will stabilize at high pressure. From the moment high pressure has been reached, cook for 7 minutes.
  • While risotto is cooking, slice the olives and roasted red peppers.
  • Remove risotto from heat. Release pressure using automatic or cold-water release method (follow the recommendation of your pressure cooker manual).
  • Stir in artichoke hearts, olives, roasted red peppers, sun-dried tomatoes, Gruyere cheese and 1 tablespoon of reserved artichoke liquid.
  • Let risotto sit in cooker until cheese has melted.
  • Stir one more time and sprinkle with Italian parsley and pepper to taste.
  • Serve at once.

Nutrition Facts : Calories 341.1, Fat 10.6, SaturatedFat 5.6, Cholesterol 31.2, Sodium 147.5, Carbohydrate 47.9, Fiber 6.1, Sugar 0.7, Protein 13.8

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From pinterest.ca


EASY PRESSURE COOKER MUSHROOM RISOTTO - MOMMY'S HOME COOKING
2018-11-19 Set the pressure cooker to “Sauté” setting and adjust to “More”. Melt 2 tablespoons butter and olive oil; add onions, garlic, and celery and cook, stirring often, until softened but not browned, about 3-4 minutes. Add mushrooms and cook, …
From mommyshomecooking.com


RISOTTO AI FUNGHI - CILANTRO PARSLEY
2020-12-30 This Risotto ai Funghi is made with dried porcini mushrooms, sausage, onion, rice, rosemary, broth, and saffron. Do you guys remember Nan’s famous chic. This Risotto ai Funghi is made with dried porcini mushrooms, sausage, onion, rice, rosemary, broth, and saffron. Skip to primary navigation ...
From cilantroparsley.com


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