Pressure Cooker Mushroom Risotto

This is an adaptation of a Serious Eats recipe to use ingredients that are easier to find in the UK.

Ingredients:

• 10g dried porcini mushrooms
• 30ml olive oil
• 25g butter
• 220g chestnut mushrooms, halved and thinly sliced
• 1 onion, peeled and finely chopped
• 1 clove garlic, peeled and finely minced
• 150g risotto rice
• 90ml white wine
• 2 tsp vegetable bouillon powder
• 2 tsp light soy sauce
• 1 tbsp grana padano cheese, finely grated

Method:

1. Put the porcini mushrooms into a ramekin or other small dish and cover in cold water.
2. Leave to soak for at least a couple of hours.
3. Turn your pressure cooker on in saute mode.
4. Add olive oil and butter into the pressure cooker.
5. When the butter has melted then add the chestnut mushrooms.
6. Stir the mushrooms frequently for about 7 minutes while you prepare the other vegetables.
7. Drain the porcini, putting the liquid into a measuring jug for later use.
8. Finely chop the porcini and add to the mushrooms along with the onion and garlic.
9. Cook for 3 minutes.
10. Add the risotto rice to the pressure cooker and stir well.
11. Cook for a further 4 minutes, stirring every couple of minutes.
12. Add the white wine to the pressure cooker and let it sizzle for a couple of minutes.
13. Use boiling water from a kettle to make up the porcini mushroom liquid to 450ml and then add the boullion powder and soy sauce to the jug.
14. Pour the contents of the jug into the pressure cooker and close the lid.
15. Cook on high pressure for 12 minutes.
16. Release the pressure using the pressure release valve.
17. Once it has stopped hissing, take off the lid and stir in the grana padano cheese.
18. Serve in pre-warmed bowls with freshly milled black pepper and more grated cheese.

Serves 2, but can easily multiply up to more.