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Pressure Cooker Mushroom Risotto
Ingredients
  • 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
  • 1 ounce (30g) dried porcini mushrooms (optional)
  • 1 ½ pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
  • 4 tablespoons (60ml) extra-virgin olive oil
  • 4 tablespoons (50g) unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, finely chopped (about 6 ounces; 170g)
  • 2 medium cloves garlic, finely minced
  • 1 ½ cups (about 300g) risotto rice, such as arborio or vialone nano
  • 2 teaspoons (10ml) soy sauce
  • 1 tablespoon (15ml) light miso paste
  • ¾ cup (175ml) dry white wine
  • ¼ cup (60ml) heavy cream (optional; see note)
  • 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
  • Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives
Steps
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