Making Truffle Mushroom Risotto in the Pressure Cooker! | HONEYSUCKLE

Check out the full tutorial linked on the video!

Making Truffle Mushroom Risotto in the Pressure Cooker!

1 cup arborio rice
2 cups mushrooms mixed (cremini and shitake)
1/2 an onion, chopped
3 garlic cloves, chopped
1/2 teaspoon dried thyme
1 cup Barefoot chardonnay
1 1/2 cup chicken or vegetable broth
1/4 cup parmesan cheese
1/2 teaspoon truffle oil

In the pressure cooker on sauté, add some olive oil and let it get hot. Add the onions and sauté for a minute until it’s nice and translucent. Add the mushrooms, garlic, thyme, salt and pepper to taste. Sauté for 3-5 minutes until it’s cooked. 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. Release the pressure then stir in parmesan and add truffle oil. Mix and serve. 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.

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Edited by Kelly Yu: https://itskellyyu.com

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we’re going to make a truffle mushroom
parmesan risoto in the pressure cooker
and it’s only going to take 10 minutes
add some olive oil chopped onions okay
this looks good now I’m going to add the
mushrooms garlic and Thyme salt now I’m
going to De glaze the pot with about
half a cup of the Barefoot
Chardonnay boreo rice which is the rice
you need for risotto some broth you can
use chicken or vegetable it’s up to you
set it on high pressure for 10 minutes
it’s looking really good Parmesan
truffle oil
component some shaved Parmesan sprinkle
of chopped parsley let’s give our
truffle Rota a
try mhm it’s just like the perfect Al
Dente consistency making it in the
pressure cooker is just super fast
efficient and easy