msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Saffron & Mushroom Risotto
Instant Pot (Electric) OR Regular (Stovetop) Pressure Cooker Methods
Makes 4 Servings
1 TBSP. olive oil
1 small onion, finely chopped (about ¾ cup)
1 C. Arborio rice
2 1/4 C. chicken stock
A pinch saffron (only several threads), crushed
1/8 tsp. ground pepper
½ tsp. salt
1 TBSP. butter
¼ C. fresh grated Parmesan Reggiano & Pecorino Romano cheeses
10 oz. sliced mushroom caps (or to taste), sautéed in butter, salt & pepper
*Instant Pot
Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Tried & True Recipe/Technique/Instructions
IMPORTANT: Be sure the inner pot is in base unit and gasket/ring is in lid and seated properly before beginning.
Select Sauté mode and adjust to "More"/"High".
When display says "Hot" add the oil and allow to heat.
Add the onion, cook, stirring, until soft and translucent,
about 2 minutes.
Add the rice and cook, stirring, for about 30 sec. to 2 minutes
until the outer edges turn translucent.
Add the stock and saffron and cook for about 1 minute, scraping to loosen any rice that has stuck to the bottom of the pot.
Lock lid on.
Select Manual/Pressure Cook button.
(Select “Normal” mode if using a Duo)
High Pressure and adjust (+/-) to 7 minutes.
(Took ≈10 minutes to come to pressure)
Depending on model:
- Set valve to sealing (Ultra self seals automatically).
- Press Start on Ultra Model.
When cook cycle is done (beep sounds) use quick release (QR).
Select Cancel button and unplug unit.
When pin drops, remove lid.
Stir in ground pepper, salt, butter, Romano and Parmesan cheeses.
Add sautéed mushrooms at the end and stir well.
Let sit for 2 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Regular (stove top) Pressure Cooker
Heat the oil in a pressure cooker over high heat.
Add the onion, cook, stirring, until translucent,
about 2 minutes.
Add the rice and cook, stirring, for about 30 seconds
until the outer edges turn translucent.
Add the stock and saffron.
Cover and bring to high pressure over high heat.
Reduce heat to stabilize pressure.
Cook 7 minutes.
Turn off heat.
Quick release (QR).
When pin drops, remove lid.
Stir in ground pepper, salt, butter, Romano and Parmesan cheeses.
Add mushrooms at the end and stir well.
Let sit for 2 minutes before serving.
The picture below: Cooked in a regular (stove top) pressure cooker
Instant Pot (Electric) OR Regular (Stovetop) Pressure Cooker Methods
Makes 4 Servings
1 TBSP. olive oil
1 small onion, finely chopped (about ¾ cup)
1 C. Arborio rice
2 1/4 C. chicken stock
A pinch saffron (only several threads), crushed
1/8 tsp. ground pepper
½ tsp. salt
1 TBSP. butter
¼ C. fresh grated Parmesan Reggiano & Pecorino Romano cheeses
10 oz. sliced mushroom caps (or to taste), sautéed in butter, salt & pepper
*Instant Pot
Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Tried & True Recipe/Technique/Instructions
IMPORTANT: Be sure the inner pot is in base unit and gasket/ring is in lid and seated properly before beginning.
Select Sauté mode and adjust to "More"/"High".
When display says "Hot" add the oil and allow to heat.
Add the onion, cook, stirring, until soft and translucent,
about 2 minutes.
Add the rice and cook, stirring, for about 30 sec. to 2 minutes
until the outer edges turn translucent.
Add the stock and saffron and cook for about 1 minute, scraping to loosen any rice that has stuck to the bottom of the pot.
Lock lid on.
Select Manual/Pressure Cook button.
(Select “Normal” mode if using a Duo)
High Pressure and adjust (+/-) to 7 minutes.
(Took ≈10 minutes to come to pressure)
Depending on model:
- Set valve to sealing (Ultra self seals automatically).
- Press Start on Ultra Model.
When cook cycle is done (beep sounds) use quick release (QR).
Select Cancel button and unplug unit.
When pin drops, remove lid.
Stir in ground pepper, salt, butter, Romano and Parmesan cheeses.
Add sautéed mushrooms at the end and stir well.
Let sit for 2 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*Regular (stove top) Pressure Cooker
Heat the oil in a pressure cooker over high heat.
Add the onion, cook, stirring, until translucent,
about 2 minutes.
Add the rice and cook, stirring, for about 30 seconds
until the outer edges turn translucent.
Add the stock and saffron.
Cover and bring to high pressure over high heat.
Reduce heat to stabilize pressure.
Cook 7 minutes.
Turn off heat.
Quick release (QR).
When pin drops, remove lid.
Stir in ground pepper, salt, butter, Romano and Parmesan cheeses.
Add mushrooms at the end and stir well.
Let sit for 2 minutes before serving.
The picture below: Cooked in a regular (stove top) pressure cooker
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