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Mushroom Risotto

Mushroom Risotto

Recipe Type:  Dishes under 10
Servings  4
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  


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.