The butter and cheese give this risotto a creaminess that pairs well with savory, meaty mushrooms. Using a pressure cooker will get this risotto on the table in 20 minutes. And as a bonus,... you won’t have to stand over the pan, stirring frequently like you would with a traditional risotto.
Heat 1 tablespoon of olive oil in a saute pan over medium-high heat. Saute the shallots and thyme until the shallots start to soften. Add the mushrooms, sprinkle with salt, and saute until they start to wilt and darken, about 5 minutes. Turn off the heat, cover, and set aside to steam.
Heat the remaining olive oil in a pressure cooker over medium-high heat. Saute the onions until they start to turn translucent. Add the rice and cook until you hear it start to click against the sides of the pan. Add the lemon juice and cook, stirring frequently, until it is almost absorbed.
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. (See Chef Tips if using an electric pressure cooker.)
Return the pan to heat and bring back to a simmer. Stir in the butter and cheese until melted, then stir in the mushrooms and all their juices. Cook, stirring, 1 minute more or until the risotto looks creamy and the rice is al dente. Serve immediately.
If using an electric pressure cooker, use the manual mode to set the pressure to medium-high and the cook time for 6 minutes. Once the cooking has finished, you can either let the steam release naturally, or you can use the valve to release the steam. If manually releasing the steam, be careful and protect yourself from being burned by the steam — use a long-handled wooden spoon or protect your hand with kitchen towel or oven mitt.
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