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Mushroom Risotto

Ingredients

  • soak
    • 1 qt low-sodium chicken or vegetable stock
    • 1 oz dried porcini mushrooms (optional)
  • saute
    • 1 1/2 lbs mixed mushrooms (shiitake, cremini, oyster, and chanterelle), trimmed and thinly sliced, stems reserved
    • 4 tbsp extra-virgin olive oil
    • 4 tbsp unsalted butter
    • Kosher salt and freshly ground black pepper
    • 1 yellow onion, finely chopped
    • 2 tsp garlic, minced
    • 1 1/2 cups risotto rice (arborio or vialone nano)
    • 2 tsp soy sauce
    • 1 tbsp light miso paste
    • 3/4 cup dry white wine
  • finish
    • 1/4 cup heavy cream (optional)
    • 1 ounce finely grated Parmigiano-Reggiano
  • garnish
    • Parmigiano-Reggiano
    • Finely minced mixed fresh herbs: parsley, chervil, tarragon, and/or chives

Directions

  1. Heat stock to a simmer, remove from heat, add dried mushrooms, and let soak for 5 minutes. Remove mushrooms with a slotted spoon and chop, then set mushrooms aside. Strain soaking stock and add fresh mushroom stems.
  2. Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
  3. Add onion, garlic, chopped porcini (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes.
  4. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.)
  5. Stir in soy sauce and miso paste until evenly incorporated. Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
  6. Pour stock into pot through a mesh strainer to catch mushroom stems, then discarding mushroom stems. Scrape any rice grains or pieces of onion from side of pressure cooker so that they are fully submerged. Cook on low low pressure for 5 minutes with a quick release.
  7. Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (optional), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon.

Notes

  • Yield: XXX

Estimated Nutrition

  • XXX