dinner tonight: mushroom risotto

 

• 8 ounces mushrooms, thinly sliced - used white button but a variety can be used 
• 1 onion diced
• olive oil to coat the pot
• 1 cup arborio rice - used sushi rice and do not rinse
• 2 cups chicken broth
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• Kosher salt and freshly ground black pepper, to taste
• 1-3 tbsp butter
• 1/4-1/2 cup pecorino cheese  - can use parmesan or another hard Italian cheese

• In a pressure cooker pot with olive oil coating the bottom, set to saute and add the onions and saute for a minute or two then add the mushrooms and saute till the mushrooms have wilted. 
• Add the rice into the pot and toast the rice for a minute or two, then add the stock to the pot and stir. 
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• Cover with the pressure cooker lid and set to "risotto" if you don't have this setting mine gave 6 minutes to cook on high. 

After the six minutes release the pressure and open the pot and add the butter and cheese and stir. 

At this point, you can add extras to the risotto. I contemplated spinach and peas but did not have the peas so I kept it just mushroom.

ready to eat at this point or keep on warm for up to 20-30 minutes.  

I served it with a salad of cabbage, greens, and tomato with an orange garlic vinaigrette, steamed broccoli, and previously made and frozen salmon cakes.