Pressure Cooker Risotto
This week at the American Legion Farmers Market I picked up some fresh shitake mushrooms from Simply Manna Gourmet Mushrooms – they have an amazing selection of mushrooms to choose from! I couldn’t wait to make something yummy with them and the first idea I had was a risotto. Risotto has a reputation for being time consuming, but making risotto in a pressure cooker will change the way you think about this delicious Italian rice dish. Dust off your pressure cooker and give risotto a try!
- 2 tbs olive oil
- 1/4 lb shitake mushrooms, sliced
- 2 cups butternut squash
- 2 tbs olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 1/2 cups of Arborio rice
- 4 cups of vegetable broth
- 2 tbs butter
- 10 sage leaves, chopped
- 1/4 cup heavy cream
- 1/3 cup gorgonzola cheese
Peel the butternut squash, slice in half and cut into small cubes; discard the seeds. Heat one tablespoon of olive oil in a sauté pan. Add the squash and mushrooms and cook until softened. While this is cooking start the risotto.
Heat olive oil in a pressure cooker over medium heat. Add shallot and garlic, sauté for 3 minutes or until translucent. Next add the rice and stir until coated with oil. Now pour in the broth and lock the lid in place. Increase the heat and when the cooker indicates it has reached high pressure, lower to the heat to maintain 7 minutes of pressure cooking time.
Remove the pressure cooker from the heat and release pressure. Once the pressure has released unlock the lid. Add butter, sage, heavy cream, gorgonzola cheese, and the butternut squash mixture. Place back on the burner over low heat and continue to cook until the liquid has reduced and the risotto is thick and creamy. Serve warm and enjoy.
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!