Is risotto even risotto without butter and cream? You bet! This genius recipe revamp from OG domestic goddess, Martha Stewart, uses the power of a pressure cooker to achieve the rich and creamy texture of classic risotto without dairy! Also sans the manual labor typically required. Grab this gem of a cozy dinner dish from her latest cookbook, Martha Stewart’s Pressure Cooker, and prepare to get cozy…
A fresh-mushroom risotto already has a healthy umami factor, but adding even a small amount of dried porcini or oyster mushrooms gives it a huge boost. Dried shiitakes, which are equally meaty and have a slightly less pronounced taste, are another delicious option. There’s no need to soak the dried mushrooms — the pressure cooker takes care of hydrating and allowing them to infuse the rice with their earthy flavor.
Martha’s Pressure Cooker Mushroom Risotto
Serves 6 to 8
2 Tbsp extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, smashed
coarse salt and freshly ground pepper
1 lb fresh mushrooms (such as porcini or oyster), torn if large
1½ cups Arborio rice
½ cup dry white wine
1 quart water
½ ounce dried mushrooms (such as porcini or oyster)
½ cup finely grated Parmigiano-Reggiano cheese (2 ounces)
snipped fresh chives, for garnish
Heat oil in a 6- to 8- quart stovetop pressure cooker over medium or in an electric pressure cooker set to sauté. Add onion, garlic and 1 tsp salt, and cook, stirring occasionally, until golden and softened, about 6 minutes. Stir in fresh mushrooms and cook until their liquid is released, 3 to 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add the water and dried mushrooms.
Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, 6 minutes for fully cooked rice. Remove from heat, quickly release pressure, then remove lid.
Electric: Secure lid. Manually set cooker to 6 minutes for al dente, 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
Stir in cheese, season with salt and pepper. Top with chives and serve immediately.
Note: Dried mushrooms usually need to be rehydrated by soaking in water, but you can skip this step in the pressure cooker. If you’re worried about grit, simply soak the mushrooms for thirty minutes, strain to remove grit, and rinse. Replace some of the water with mushroom stock to retain every ounce of umami flavor.
Recipes and photographs reprinted from Martha Stewart’s Pressure Cooker: 100+ Fabulous New Recipes for the Pressure Cooker, Multicooker, and Instant Pot®. Copyright © 2018 by Martha Stewart Living Omnimedia, Inc. Photographs by Marcus Nilsson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Learn how to master the pressure cooker life with these essential tips from Martha Stewart.