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Pressure Cooker Mushroom Risotto

J. Kenji López-Alt
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

medium cloves Garlic

1 handful

Herbs, mixed fresh

1 1/2

lbs Mushrooms, mixed

1 oz

Porcini mushrooms, dried

1

Yellow onion, finely chopped (about 6 ounces; 170g), medium

1 qt

Chicken stock or vegetable stock, homemade or store-bought low-sodium

1 tbsp

Miso paste, light

2 tsp

Soy sauce

1 1/2 cups

Risotto rice

1

Kosher salt and freshly ground black pepper

4 tbsp

Olive oil, extra-virgin

4 tbsp

Butter, unsalted

1/4 cup

Heavy cream

1 oz

Parmigiano-reggiano cheese

3/4 cup

White wine, dry