Pressure Cooker Mushroom Risotto

Step 1

Turn your electric pressure cooker to saute. Add 1 Tbsp. butter, Portobello mushrooms, garlic and thyme. Season with salt and pepper and saute until lightly golden, 3-4 minutes.

Step 2

Add in the reconstituted Porcini mushrooms (optional - see notes) and season with salt and pepper again. Saute for 1 minute and remove the mushrooms from the pot and set aside.

Step 3

Add 1 Tbsp butter and onions to the pot and saute until translucent and fragrant. Add the rice and stir quickly until it is well-coated and opaque, about 1 minute.

Step 4

Stir in the wine, broth and bay leaf with the rice. Close the lid and turn the knob to seal. Cook on high pressure for 6 minutes.

Step 5

When the pressure cooker has counted down the 6 minutes and the cooking is complete, carefully turn the knob to vent to release all the hot steam, for a quick release.

Step 6

Remove the bay leaf from the pot and stir in the cooked mushrooms, 2 Tbsp. butter and Parmesan. Serve topped with additional fresh thyme.