A delightful and creamy mushroom risotto made effortlessly in a pressure cooker, perfect for a comforting meal.
Heat the olive oil and butter in the pressure cooker on sauté mode.
Using a combination of olive oil and butter adds a depth of flavor to the base of the risotto.
Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Ensure the onions are translucent but not browned to maintain a delicate flavor.
Stir in the sliced mushrooms and cook until they release their moisture.
Cooking the mushrooms thoroughly enhances their earthy flavor.
Add the arborio rice and stir to coat it with the oil and butter mixture.
Toasting the rice briefly helps to develop its nutty flavor.
Pour in the chicken broth, stir well, and secure the lid of the pressure cooker.
Ensure the lid is properly sealed to maintain the pressure.
Cook under high pressure for 7 minutes, then release the pressure manually.
Quick pressure release prevents overcooking the rice.
Open the lid, stir in the Parmesan cheese, and adjust the seasoning with salt and pepper if needed.
Stirring the cheese in while the risotto is hot ensures it melts evenly.
Serve the risotto warm, garnished with additional Parmesan cheese and fresh parsley if desired.
Serving immediately ensures the risotto retains its creamy texture.
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