Saturday, September 24, 2016

Mushroom Risotto in a Pressure Cooker


I am not a very chinese Chinese but Chinese enough to feel oh so satisfied with a good bowl rice. So when I first tried a serving of risotto in an Italian restaurant—I think it was in G3 in Jalan Telawi 3, Bangsar—you should see the contented look in my face. 

So I wanted to try making it and I found this recipe I adapted from so yummy and good. And it gets done in 7 minutes in a pressure cooker. It's quick and easy. 

Mushroom Risotto in a Pressure Cooker
4 tablespoons olive oil 
4 tablespoons butter, divided 
1 medium onion, diced 
2 garlic cloves, minced 
250 grams mushrooms, portabella or shiitake, sliced 
1 1⁄2 cups arborio rice 
2 cups chicken or beef stock
1 cup water 
1 -1 1⁄2 cup fresh grated parmigiano-reggiano cheese 

In a presssure cooker, heat 4tbs olive oil and 2 tbs butter. Add onion and garlic. Saute until translucent. Add mushrooms and rice. Stir until rice is coated with oil. Add stock and water. Cover and cook under high pressure for 7 minutes. Release pressure and add remaining 2 tbs of butter. Stir in Parmesan cheese and serve.


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