Pressure Cooker Mushroom Risotto
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- Опубліковано 6 жов 2024
- More details here: www.seriouseats...
The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth.
WHY IT WORKS
Creamy, flavor-packed mushroom risotto, without the constant stirring.
We get intense mushroom flavor by using a combination of well-browned fresh mushrooms, dried porcini, and stock infused with mushroom trimmings.
The pressure cooker produces perfectly cooked creamy risotto in just a few minutes, with no stirring.
A touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms.
NOTES:
I like to add a splash of heavy cream to my risotto just before serving-it adds a velvety creaminess and smooths out all the flavors. Some folks prefer the stronger flavor of cream-free risotto. Taste before adding the cream if you are unsure.
To Cook Without a Pressure Cooker: Follow recipe through the end of step 4, using a large Dutch oven instead of a pressure cooker. Strain the broth through a fine-mesh strainer into the Dutch oven and add 2 more cups of broth. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until most of the liquid is absorbed and the rice is almost cooked through, about 30 minutes. Stir in 1 to 2 more cups of broth to adjust consistency and continue with step 6.
INGREDIENTS
1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
1 ounce (30g) dried porcini mushrooms (optional)
1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
4 tablespoons (60ml) extra-virgin olive oil
4 tablespoons (50g) unsalted butter
Kosher salt and freshly ground black pepper
1 medium yellow onion, finely chopped (about 6 ounces; 170g)
2 medium cloves garlic, finely minced
1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) light miso paste
3/4 cup (175ml) dry white wine
1/4 cup (60ml) heavy cream (optional; see note)
1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives
DIRECTIONS
1. Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add fresh mushroom scraps to container with porcini-infused stock and set aside.
2. Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
3. Add onion, garlic, and chopped porcini (if using) 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 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and butty in the center.) Stir in soy sauce and miso paste until evenly incorporated.
4. Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
5. Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by running it under cold water if it is not electric or using the steam-release valve if it is electric.
6. Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.
Still one of my favourite recipes after all these years, thanks Kenji!
Great recipe, I just made it on the instant Pot on Hi pressure (10-12psi) for 5 min and it turned out spectacular!!
Thanks for sharing!!
made this in the instantPot @ low pressure for 7 minutes. delicious!
My all time favorite risotto! I used to never make it because i was so scared I was going to ruin it and after making this risotto it changed my life thank you kenji for your amazing techniques and recipes
Do this recipe all the time. Absolutely delicious! Creamy. So good! Thanks for sharing.
Be aware of using red miso paste, it's much stronger than the white and yellow miso, and will totally overpower the dish. Learned my lesson.
uh oh...I just put red miso in mine...
Why did you use red though?
I tried this recipe the other day and was really impressed with how good the risotto turned out. Great stuff!! Thanks for sharing the recipe.
Excellent recipe! Gooey and creamy in a way my stovetop risotto never is. My only caveat was that my Instant Pot insert wasn't wide enough to evaporate all of the liquid generated by 1.5 lbs of mushrooms in a timely manner; it took close to 40 minutes to sweat everything down. Next time, I'll cook the mushrooms and onions in a wide sauté pan, and then transfer it to the Instant Pot.
This is the biggest reason that I ditched the electric pressure cooker and went with stovetop. For one, I can get access to all the intense heat that I need for things like searing meats & veggies, or reducing liquids. I don't need some lawyers worried about a safety lawsuit telling me how much heat I am allowed. Plus, it's just one less thing to go wrong. With the instant pot, if the electronics fail, it's done for. I got an 8.5qt Zavor for less than the price of the 6qt IP and I sold my electric one, and now I can make large batches of stocks, too!
Me too! I gave the electric pressure cooker away and bought a German stovetop pressure cooker. No more shutting down while browning. Also higher pressure too! Absolutely LOVE it!
Nice! (but as an Italian from Milan I would use only butter, not oil ;) )
Dario Bressanini and some saffron I presume? ;)
Usually but not always :) One favorite is "Risotto alla Parmigiana" with just butter and parmigiano. Or with Radicchio (I am not sure if it is chicory in english but here is the photo c8.alamy.com/comp/B8WC2Y/the-late-red-radicchio-of-treviso-radicchio-rosso-di-treviso-tradivo-B8WC2Y.jpg )
Oh I love risotto w/ radicchio!
BTW, I love your book! I too apply science to cooking. I am a Chemist and write the monthly column on Science and Cooking in the italian edition of Scientific American, and wrote a few books about it (in Italian)
I added about a pound of frozen chicken thigh pieces to the mixture right before cooking (and took out about 1/4 cup of the stock so it didn't stay too liquidy). The combination of the chicken and the mushrooms was delicious, and the chicken was cooked to a perfect texture.
I've tried this recipe many times. It is AMAZING
Right, I am Italian but by no means a risotto guru (actually properly learnt how to master it after watching a Jamie Oliver so...)! Cool recipe and nice idea to make it 15min quicker... but I promise that if your pot is non sticky, temperature not too high, and you add stock a bit at a time... no need to stir at all!
Made this yesterday and it turn out great!!!
This is delicious! But 30 minutes total cook time listed on the serious eats site is extremely optimistic in my opinion. I'm not the quickest cook in the world but a 3 times/wk cook in my house I'm no slouch either. Gathering up ingredients and prep time included, this is more like a 2 hour dinner. Just an honest assessment of a super tasty meal!
My next purchase really needs to be a pressure cooker. Though the stovetop version of this recipe turned out perfectly too, even with me messing up the recipe (you can see it in the video I posted, I add the stock at the wrong time)
Can you tell us what kind of machine you are using, and perhaps comment on how you feel it performs? I am in the market. Thank you.
it's probably an instant pot. they are nice and affordable
It's a Breville Fast-Slow Pro. Works great, it's the best electric pressure cooker on the market. Instantpot is also fine and cheaper.
Have you ever ran an experiment making risotto on the stovetop with the traditional method vs pouring all the ingredients in and covering it? I'm just curious about the results.
This is actually covered in depth in Kenji's food lab book where he has a relatively low stir Risotto recipe.
@@RKintheWild I don't know if anyone has called you this before but thank you hero.
@@smoothshooter haha cheers. Follow the recipe closely and you will have good results. In the intervening time I also tried his pressure cooker risotto which is on this channel from back when Kenji used his customer service voice. It was pretty not bad on the first try.
Good luck
Delicious
Drats I have an old style pressure cooker, with a wee weight that hisses as it cooks. I'm flyin blind as it has no brand name nor instructions. So far my attempts leave a thin burnt layer on the inside bottom and almost - almost too wet but stirring sorts that out.
Why do you microwave and discard the mushroom and also saute but keep the mushroom? Seems overly complicated.
Kenji microwaved and discarded the cut-up scraps (like stems and stuff) that he uses to infuse into the stock for extra mushroom flavor. It is not the same as the actual mushroom caps sautéed and made into the risotto.
@@mrcrobato Makes sense thx!
This looks delicious... except for the mushrooms. I have tried to like them, but I just don't. I've always made risotto in the PC but with full pressure (12-15 PSI), and if the timing is not perfect it sticks. I will try the low PSI next time. Thanks
I have a question about stovetop vs counter pressure cookers as I am looking to buy a counter one. I remember you said somewhere on reddit that you cook things a bit longer in the counter pressure cooker because it doesn't reach the same amount of pressure. Did you say that you added 10-15% extra time to the recipe if cooked on the counter? I can't find that old comment and was wondering if that was the accurate number.
atviking yes but at low pressure a countertop cooker works just like a stovetop. Most stovetop have a higher max temp.
J. Kenji López-Alt
No I get that but I just wanted be a 100% to confirm you add 10-15% time while adapting recipes for the countertop due to the lower pressure? Thanks and sorry for being pedantic.
Hi for 1 cup rice what would be the liquid ratio
Question: Should the rice for risotto be rinsed? I'm accustomed to rinsing all rice, but I don't rinse the rice (I use Valencia) because I feel the extra starchiness might help make it creamier.
Kenji tested the matter some years ago: www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
Nelumbo Nucifera Thanks! I should have checked first.
for this recipe no, don't rinse the rice!
What does the wine do vs other liquid? Is it that big of a boost of flavor?
Adds acidity.
POV recipes please
My pressure cooker only goes to 12 psi will this work? Anyway
Can I double the recipe?
What setting do you use on the pressure cooker in order to cook with it open?
Most have a sauté setting, for browning meats and sautéing veggies
What brand of pressure cooker is that?
Says right on the lid that it is a Breville
Man his videos were really different before he started doing the POV stuff
It was not good with the miso paste
how do i make ti without pressure cooker :(
saucepan on a stove
What can I substitute the wine with? Something non alcoholic please.
The alcohol evaporates so at the end you only get the taste.
Try something like white wine vinegar or apple cider vinegar diluted with a little water. You'll get the brightness and acidity that the wine is meant to bring without the alcohol. It's not a perfect solution, but if you can't have alcohol some diluted vinegar will do in a pinch.
Just omit it. It's only to add depth of flavour. Same with the stock, you can just use plain water.
I used sake...since we had miso & soy sauce...I also used shiitake mushrooms lol
@@buatt Evaporates into where? This is a pressure cooker, it keeps in everything. It would take over 3 hours to cook off the alcohol
sorry to be the usual italian food nazi but always add butter along with parmigiano, after the risotto is done cooking! it's what makes the dish!
why do americans pronounce it ree-zow-tow and not ri-sott-o aka italians.... regional differences i suppose.
mine burnt and stuck to the bottom of the pot
Add more liquid. Rice burns if there's no or very little liquid.
2 questions:
you say high pressure but you write low pressure, so which one is it?
and I have same breville pressure cooker with risotto function. should I ignore it?
also using the settings you mentioned in exact same pressure cooker, it turns out mushy compared to the one on your video.
Sorry but I didn’t like it.
Why everything you do is wrong , just cook traditional way. Im not italian, im just a professional chef
Because if he "just cook just the traditional way" a whole bunch of people like me who are not professional chefs would never ever make risotto. Or halal cart style chicken. Or any number of other recipes that he makes very accessible without sacrificing flavor.