Mushroom Risotto
Mushroom Risotto
Recipe Type: Dishes under 10
Servings 4
Ingredients
2 cup Arborio Rice (Risotto)
4 cup Stock
2 clove garlic minced
1 Onion diced
2 ounce olive oil
4 ounce Heavy Cream
2 tablespoon Grated parmesan cheese
1 ounce Basil –fresh, chiffonade
8 ounce Crimini Mushrooms
4 ounce Sherry
4 cup Stock
2 clove garlic minced
1 Onion diced
2 ounce olive oil
4 ounce Heavy Cream
2 tablespoon Grated parmesan cheese
1 ounce Basil –fresh, chiffonade
8 ounce Crimini Mushrooms
4 ounce Sherry
Directions
1. Place the inner pot into the Pressure Cooker.
2. Push the Rice/Risotto button. Adjust time to 8 min.
3. Heat the olive oil, sweat the onions and garlic 2min add mushrooms cook 3 min.
4. Add the Rice, Sherry and stock mix to evenly distribute mushrooms.
5. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
6. Once the timer reaches 0, the cooker will Automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove the Lid.
7. Pour the heavy cream into the rice mixture and fold in parmesan cheese and basil.
8. Serve.
