One of the best parts of October #Unprocessed is creating new recipes that fit the unprocessed mold … and today, I have just such a recipe for you.
Faithful readers will recall the braised kale salad I developed for the September issue of Feast Magazine (another great unprocessed recipe!), which I made using one of my favorite kitchen gadgets … the pressure cooker.
A salad made in a pressure cooker? I know … mind = blown!
Are you ready for more mind-blowing pressure cooker goodness? How about pressure cooker risotto? Yes, risotto!
Okay, okay, I guess it technically can’t be called risotto since I didn’t stand over the stove labouriously stirring it for 30 to 40 minutes … but, my pressure cooker version is pretty darn close … and pretty darn delicious too.
(It’s also a personal victory since The Chef was 99.9% sure it wouldn’t work. Ahem, Chef … ahem.)
Back to the “risotto” …
In it, an earthy mix of dried mushroom, shallot, and garlic blend beautifully with perfectly-cooked Arborio rice and pungent Parmesan cheese, and the end result is warm, delicious, and utterly comforting … just how I like my “risotto.”
I hope you like it too.
Pressure Cooker Mushroom “Risotto”
- 2 cups water
- 1/2 ounce dried crimini mushrooms
- 1/2 ounce dried porcini mushrooms
- 2 tablespoons olive oil
- 2 large shallots, finely chopped
- 3 large garlic cloves, minced
- 1 1/2 cups arborio rice
- 3 cups vegetable broth, divided
- 1 teaspoon salt
- 1 cup freshly grated Parmesan cheese, divided
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives
1. In a heavy saucepan over medium-high heat, bring 2 cups of water to a boil. Add the dried mushrooms. Remove the saucepan from the heat, ensure the mushrooms are fully submerged in the water, then cover and let stand until the mushrooms soften, about 10 to 15 minutes.
2. Using a fine mesh strainer, drain the mushrooms over a heat-proof bowl, reserving the warm soaking liquid and discarding any sediment that remains in the strainer. Roughly chop the mushrooms and set aside.
3. In a pressure cooker over medium heat, heat the olive oil. Add the shallots and sauté 2 minutes, stirring constantly. Add the garlic and sauté for 30 seconds, stirring constantly. Add the rice and cook 1 minute, stirring constantly. Add 1/2 cup vegetable broth and cook until almost evaporated, stirring constantly, about 1 minute. Add in 2 cups vegetable broth, then add the mushrooms, the reserved mushroom soaking liquid, and the salt. Stir together to thoroughly combine.
4. Increase the heat to high. Place the lid on the pressure cooker, lock it into place, then bring to high pressure. Once high pressure is achieved (as noted by the pressure indicator), decrease the heat to low and maintain pressure for 8 minutes.
5. After 8 minutes, remove the pressure cooker from the heat. Release the pressure by activating the quick release valve, ensuring the steam end of the pressure cooker is pointed away from you. Ensure that the pressure cooker is completely depressurized by noting that the pressure indicator has dropped. Remove the lid from the pressure cooker, tilting it away from you as some residual steam will still be present.
6. Add 3/4 cup Parmesan cheese, stirring to melt the cheese into the risotto. If the risotto is too thick, stir in 1/4 to 1/2 cup vegetable broth in small increments until the desired level of creaminess is reached.
7. Season the risotto with salt and pepper to taste, then serve with the remaining Parmesan cheese and chives as garnish.
Notes: Always read the manufacturer’s directions for your specific pressure cooker before using for the first time.
So … do you have a pressure cooker? What’s your favorite recipe to make in it? Let me know in the comments below!