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.
If you don’t have a pressure cooker, instead of adding all the stock at step 3, add just a ladleful and keep stirring until it is absorbed into the rice. Add another ladleful of stock and repeat, stirring, until the rice is just al dente. Continue onto step 4.
1. 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.
2. Heat the remaining olive oil in a pressure cooker, or other pot, over medium-high heat. Sauté the onions until they start to turn transparent. Add the rice and cook until you hear it start to click against the sides of the pan. Add the white wine and cook, stirring, until it is almost absorbed.
3. 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.
4. Remove the lid and put the rice back on the heat, uncovered. Bring to a simmer and beat in the butter and cheese. 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.
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