Home Cooking: Pressure Cooker Mushroom Risotto


I adore my electric pressure cooker, which I got through credit card points. I actually thought I was just ordering a regular pressure cooker, but when it arrived, plug and all, and a fancy little digital display, I was pleased. Seems safer and easier to control.

I’ve discovered that pressure cookers are great for cooking particular things. Easy-to-peel hard-boiled eggs: who knew? Dried beans (including chickpeas, and I’ve been making hummus). And… risotto.

It’s quick, easy and has this great consistency. On the other hand, I haven’t really perfected the recipe yet. When I do, I’ll post it up. The very first time I made it, it was heaven on earth, and I have yet to replicate it. Still, the other attempts: risotto, stock (usually homemade), white wine, parmesan and usually mushrooms… usually haven’t been bad. Just not as sensational.

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