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Mushroom Risotto

Serves 2 - cooked in a pressure cooker

15-20g dried porcini mushrooms

250g mix of button, chestnut, nameko and shiitake mushrooms

150g of arborio rice

500ml chicken stock

90-100ml dry white wine

1 small onion finely diced

2 cloves garlic minced

Olive oil and butter for frying onion and garlic

20-40g of parmesan cheese


Add the dried porcini mushrooms to the chicken stock – leave to stand for at least 30 minutes

Heat the oil and butter in your pressure cooker

Once up to heat add the mushroom mix to the pressure cooker and stir fry for 3-5 minutes

Add the onion and garlic and fry for another 5 minutes - stirring occasionally

Add the wine add cook off the alcohol for 1-2 minutes

Add the rice and stir into the mix

Remove the porcini mushrooms from stock and chop down to size if too big then add to the pot

Pour the stock into the pot taking care not to add the sediment at the bottom of the stock – I usually sieve it through a fine sieve

Mix well and then put the pressure cooker lid on

Set pressure to high and cook for 8 minutes

Do a fast release and add 2/3 of the grated parmesan cheese and stir to mix

Put into serving bowl and add remaining cheese to taste

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