Mushroom Risotto With The Pressure Cooker

Mushroom Risotto With The Pressure Cooker

Serves 4


  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • 3 cups diced mushrooms
  • 1 cup chopped onion
  • 2 garlic gloves, minced
  • 1 sprig rosemary (or thyme)
  • 1 ½ cups Arborio rice
  • ¾ cup white wine
  • 900 ml chicken or vegetable stock
  • salt and ground black pepper to taste
  • ½ cup shaved or grated Parmesan cheese


  1. Turn on the heat and in your Per Velocità pressure cooker, melt the olive oil and butter.
  2. Add the onion and garlic and gently sauté until translucent.
  3. Add the mushroom till slightly softened.
  4. Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes.
  5. Pour in wine; let it simmer for 3 minutes and let the alcohol evaporate.
  6. Pour in stock, make sure to scrape the sides of the pot. Simmer for 1 minute.
  7. Cover the cooker with the lid, turn the valve to ‘grain/ vegetable setting’ and bring to pressure.
  8. Cook under pressure for 7 minutes.
  9. To release the pressure, use the natural release method (allow pressure to drop naturally)
  10. For quick release, carefully transfer the pressure cooker to the sink and cool off the pot under cold water until the pressure has dropped - careful to avoid the valves/vents (cold water release method). Let it rest for 5 minutes.
  11. Open the lid stir in Parmesan cheese, additional butter and serve.
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