(WXYZ) — Chef Rebecca from Busch's Fresh Food Market shares recipe for Pressure Cooker Wild Mushroom Risotto just in time for Valentine's Day. It's posted below. Enjoy! To find the Busch's Fresh Food Market near you, visit https://www.buschs.com/
Pressure Cooker Wild Mushroom Risotto
1 quart homemade or store-bought low-sodium chicken stock or vegetable stock
1 ounce dried porcini mushrooms (optional)
1 1/2 pounds mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced
4 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 medium yellow onion, finely chopped (about 6 ounces)
2 medium cloves garlic, finely minced
1 1/2 cups risotto rice, such as arborio
1 tablespoon light miso paste
3/4 cup dry white wine
1/4 cup heavy cream (optional)
1 ounce finely grated Parmigiano-Reggiano cheese, plus more for serving
¼ cup minced mixed fresh herbs, such as parsley, tarragon, and/or chives
1. Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Using a slotted spoon, transfer porcini to a cutting board and roughly chop.
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. Stir in 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. 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. If using and electric pressure cooker, turn the sauté feature on low heat.
7. 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.