Ingredients
Equipment
Method
Prepare the Infused Stock
- Place your chicken stock or vegetable stock and dried porcini mushrooms (if using) in a microwave-safe container. Microwave on high power until it reaches a gentle simmer, which usually takes about 5 minutes. Alternatively, heat them in a small saucepan until simmering on the stovetop.
- Carefully remove the container from the microwave or heat. Using a slotted spoon, transfer the softened porcini to a cutting board and roughly chop them. Add your reserved fresh mushroom scraps to the container with the porcini-infused stock and, most importantly, drop in your piece of Parmigiano-Reggiano rind. Set this aside to continue infusing; this is where foundational umami magic begins!
Sauté the Mushrooms and Aromatics
- In the base of your pressure cooker, combine the extra-virgin olive oil and unsalted butter. Heat over high heat, swirling gently, until the foaming from the butter subsides. This combination helps prevent the butter from burning and ensures optimal browning.
- Add your thinly sliced fresh mixed mushrooms to the hot fat. Season generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until all the excess moisture has evaporated and the mushrooms are beautifully well browned. This typically takes about 8 minutes. You'll notice a rich, nutty aroma developing as the Maillard reaction works its magic, concentrating their flavor.
- Now, add the finely chopped yellow onion, minced garlic, and your chopped rehydrated porcini mushrooms (if using). Cook, stirring frequently, until the onions have softened and become aromatic, about 4 minutes.
- Add the risotto rice to the pot and cook, stirring continuously. This step, called toasting the rice or "tostatura," coats each grain in the flavorful fat, helping it cook evenly. Continue stirring until the rice grains are evenly coated and toasted but not browned, usually 3 to 4 minutes. You’ll notice the rice grains starting to look translucent around the edges and cloudy in the center, like tiny ice cubes.
- Stir in the soy sauce and miso paste until they are thoroughly and evenly incorporated. These ingredients are fantastic for boosting the overall umami profile of your risotto.
Deglaze and Pressure Cook
- Pour in the dry white wine. Cook, stirring, until the pungent, raw alcohol smell has completely cooked off and the wine has almost fully evaporated, typically about 2 minutes. This is a crucial step for a clean, nuanced flavor.
- Carefully pour the infused stock into the pot through a fine-mesh strainer, discarding the mushroom stems and the now softened (but still flavorful!) Parmigiano-Reggiano rind. Give the bottom of the pot a good scrape with a spoon to ensure no rice grains or pieces of onion are sticking, making sure all grains of rice are fully submerged in the liquid.
- Close the pressure cooker and bring it up to low pressure (10 PSI on most units). Cook at low pressure for exactly 5 minutes.
- Once the 5 minutes are up, it’s time to depressurize. If you have a non-electric pressure cooker, carefully run it under cold water to quick-release the pressure. If you have an electric unit like an Instant Pot, use the steam-release valve.
Finish and Serve
- Open the pressure cooker. The risotto might look a bit soupy at first, but don't worry! Stir vigorously to combine the rice and cooking liquid. You'll see a beautiful, creamy consistency begin to develop as the starches release.
- Stir in the heavy cream (if using), the finely grated Parmigiano-Reggiano cheese, and the handful of finely minced fresh herbs.
- Taste the risotto. If it’s too soupy, continue to cook it for a few minutes longer, stirring, until it thickens to your desired consistency. If it's too thick, simply stir in a splash of hot water or stock. The ideal consistency should flow slowly when you drag a trail through it with a spoon. Season to taste with additional kosher salt and freshly ground black pepper.
- Serve your glorious One-Pot Mushroom Risotto immediately on hot plates, passing extra grated cheese at the table for individual preference. Risotto is best enjoyed piping hot!
Nutrition
Notes
This one-pot method ensures a creamy, al dente risotto with minimal effort. The secret Parmigiano-Reggiano rind infusion elevates the umami, complemented by various mushrooms, soy sauce, and miso. Adjust seasoning to taste, and serve immediately on hot plates for the best experience. Nutrition information is estimated based on common ingredients and serving sizes and may vary.