Pressure cooker risotto is right up there with cheesecake and salsa chicken on the list of "holy sh*t I can't believe I just made that" recipes that a pressure cooker enables. A recipe that typically takes well over an hour of active cook time to make requires only about 10 minutes of active cook time to absolutely nail using the pressure cooker.
This Mushroom Risotto recipe by Damn Delicious is one of the most delicious recipes I've ever made in my MultiPot. It has only 10 ingredients, takes only 30 minutes total to cook, but is so packed with flavor, and is so creamy, that no one will believe you haven't been standing over the hot stove stirring your risotto for hours.
We made a few changes to the Damn Delicious recipe, like swapping a shallot for the onion, and eliminating the spinach. I also stirred my peas in frozen, knowing that the heat from the risotto would warm the frozen peas, and that taking the time to thaw them wasn't a necessary step.
Mushroom Risotto, Inspired by Damn Delicious
4 tablespoons unsalted butter, divided
3 garlic cloves, minced
1 large shallot, diced
8 ounces cremini mushrooms, thinly sliced
Salt and pepper, to taste
2 cups chicken broth
1 cup Arborio rice
1/4 teaspoon dried thyme
1 cup frozen peas
1/4 cup freshly grated Parmesan
Set a pressure cooker to Sauté on high. Melt 2 tablespoons butter; add garlic and shallot, and cook, stirring often, until shallots have become translucent, about 3 to 4 minutes.
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
Stir in chicken broth, rice and thyme.
Pressure cook on High for 6 minutes. When finished cooking, quick-release pressure.
Stir in remaining 2 tablespoons butter, peas and Parmesan until heated through, about 30 seconds to 1 minute.
Serve immediately, garnished with parmesan and black pepper if desired.