This is delicious! If you use a pressure cooker you can have this risotto on the table in 20 minutes. Beating in the butter and cheese in step 4 makes the risotto creamier. To cut down on the fat, omit the butter and just beat in the cheese.
- Heat 1 tablespoon of olive oil in a sauté pan over a medium-high flame. Sauté the shallots and thyme until the shallots start to soften. Add the mushrooms, sprinkle with salt and sauté until they start to wilt and darken, about 5 minutes. Turn off the heat, cover, and set aside to steam.
- Add the stock and stir to mix. Lock the pressure cooker lid. When the pressure comes up, cook at medium-high pressure for 6 minutes. Use a timer for this or the rice will overcook. Take the cooker off the heat and run cold water over the lid to release the pressure and stop the cooking.
- 2 tablespoons olive oil
- 1 shallot, chopped
- 1 teaspoon fresh thyme, leaves removed and chopped
- 1 pound baby portabella or crimini mushrooms, caps wiped clean and thinly sliced
- 1 medium onion, finely diced
- 3/4 cup Arborio rice
- 1 lemon, juiced
- 2 cups stock (chicken, mushroom or vegetable), warmed
- 2 teaspoons butter (optional)
- 1 tablespoon freshly grated Parmesan cheese
- Sea salt, to taste