Truffle Mushroom Risotto

We are going to make a Truffle Mushroom Parmesan Risotto in the pressure cooker and it’s only going to take 10 minutes!

Truffle Mushroom Risotto in the Pressure Cooker

• 1 cup arborio rice

• 2 cups mushrooms mixed (cremini and shitake)

• ½ an onion, chopped

• 3 garlic cloves, chopped

• ½ teaspoon dried thyme

• 1 cup Barefoot chardonnay

• 1 1/2 cup chicken or vegetable broth

• ¼ cup parmesan cheese

• ½ teaspoon truffle oil

  1. In the pressure cooker on saute, add some olive oil and let it get hot. Add the onions and saute for a minute until it's nice and translucent. Add the mushrooms, garlic, thyme, salt and pepper to taste. Saute for 3-5 minutes until it's cooked.

  2. Deglaze the pan with some of the white wine and then stir. Add the rest of the wine, broth, and rice. Stir to mix and then set it on high pressure for 10 minutes.

  3. Release the pressure then stir in parmesan and add truffle oil. Mix and serve.

  4. Garnish with some parsley and shaved parmesan.
    **Note: If you want the risotto more creamy, just add 1/4 cup more of the broth when you add the parmesan. Stir well. Enjoy!

Be sure to follow & tag me on IG at @honeysuckle if you make this delicious recipe!

Order my cookbook! https://amzn.to/2KHDXfi

Subscribe to my YouTube channel here!

Dzung