Pressure Cooker Porcini Risotto Recipe (2024)

I have an Instant Pot pressure cooker (one of the slow cooker & pressure cooker, all in one things). Do you have instructions specific to these devices?

This is the recipe that finally convinced me to invest in a pressure cooker. What a great investment! I love that I usually make this risotto in my pressure cooker using rich stock that I made in my pressure cooker. Would like to see more recipes in NYT Cooking that use the pressure cooker.

The instructions are basically the same. Just do a quick pressure release when the timer goes off, remove the lid, and stir. If it looks runny, press Saute and stir until it's thicker. Add peas and Parmesan and enjoy.

Made this w/ instant pot and finely diced plain white mushrooms. Used Costco chicken stock, Trader Joe's Delallo arborio rice, Chateau Ste Michelle Chardonnay, and block of parm from Costco. Added pepper and didn't need to add any extra salt. Prepped on high manual setting then high pressure 4". Quick release then high heat to finish mixing in cheese. SO fast! Flavorful and enjoyed by whole family. Putting this on my list for quick dinners because we often have these ingredients in the pantry.

Great recipe! Seems very adaptable for other combinations. I set it for 6 minutes of high pressure in the Instant Pot and that was perfect. Also, I used sliced fresh shiitake (no dried porcini at my supermarket) and they held up great in the pressure cooker. Added some lemon zest with the parmesan.

We just made it using the Instant Pot, and it was outstanding! Saute onions on hi, adding rest as directed. When time to pressure cook, turn off sauce, then manual 4 minutes as directed. Release pressure using vent, then check the rice quickly because ours was ready immediately, added the peas, salt, pepper and we were ready to go!

For everyone whining (in this case a completely justified word) that Mark B didn’t give IP directions, please note that this recipe is from 2013. I think the world of Mark Birman, but even he couldn’t see into the future. Not to mention that plenty of us still have, and love, analog pressure cookers.

Ok, I made this in my IP and next time I'm setting the timer for 3 minutes not 4 and, putting in the full compliment of liquid (stock in my case) + 1/2c of vermouth. I like the rice to have a little bite and be slightly soupy. You can always continue to stir it on sauté after manual release and taste as you go for al dente. Once it's too 'creamy' you're done. There's no going back... * a squeeze of lemon at the end just brightens the flavour

Usually, porcini is soaked, and then the dirt and such falls to the bottom of the soaking liquid. Which is then strained and then used. Wouldn't there be grit if the dried mushrooms are just added as is?

I'm very disappointed Mr. Bittman didn't use an electric pressure cooker. I hope Melissa Clark will publish her (electric) version of what appears to be a good dish.

If you didn't use porcini and the mushroom flavour isn't quite strong enough, you can add a couple of teaspoonfuls of powdered porcini. I keep a few ounces in my freezer and it is a wonderful flavour enhancer/enricher. You can get it online and it is a lifesaver. I use it in stews, soups, and, now, risotto. It can make a huge difference.

I use my pressure cooker at least four times per week and it is very exciting to find a new recipe. I made this exactly as specified, using homemade duck stock (also from the pressure cooker). I was surprised it only took 4 minutes with a quick release, but it was perfectly cooked after the finishing touches. I never thought you coukd take a shortcut on risotto but this recipe proved that theory wrong.

I doubled the recipe, used dried sh*take instead of porcini mushrooms, and added basil instead of parsley. I cooked it in my 8-quart instant pot for 6 minutes with quick release and it was perfect with no need to cook any longer. Definitely putting it on regular rotation...delicious!!!

Calling Lorna Sass a "slow-cooking maven" is pretty hilarious, since her cookbooks all are about making delicious meals quickly. Making risottos in a pressure cooker is definitely the way to go. And for those who might think it a travesty to take this shortcut over the traditional labor-intensive approach, years ago Lynne Rossetto Kasper reported on her "Splendid Table" radio show, that most Italians use a pressure cooker when making risotto.

This turned out great in my instant pot, didn't amend the recipe at all. Highly recommend!

If you use fresh mushrooms, decrease the amount of broth a bit! Otherwise it will take longer to cook to the right consistency.

Great but needs a little more cheese

Ever the maverick, I made this in the IP with dried morels and dehydrated tomatoes, neither of which I rehydrated - just threw in. Yes, I sautéed the onion with some red pepper and also threw in a cup of Romanesco cauliflower florets. With the juice of two limes (NA household) and 3.5 c homemade rich chix broth, cooked the Arborio at high pressure for 5 minutes, quick release and perfection. I'm never stirring again, baby!

Has anyone tried this with brown rice?

This is the best risotto I have ever made in an instant pot. If you’re vegetarian, make it with Kettle & Fire veggie broth and you can’t miss.

The dried procinis were expensive. The flavor was good, but not amazing. Not gonna be a repeat for me.

First, let me say that I love Lorna Sass and own 2 of her pressure cooking cookbooks. I made this in the instant pot. I checked the timing in an instant pot cookbook I have which said this: Cook at high pressure for 5 minutes (it will take about 10 min to come to pressure), allow to sit/release naturally for 10 minutes, and then manually release the pressure. It worked great! I also sauteed a bag of mixed wild mushrooms (365, but TJ's has them too). Delicious!

I’ve made this as written many times and it’s always so delicious! This latest time however, I didn’t have any wine on hand and used cooking sherry instead and the flavor was amazing. I’ll be using that going forward. Love this side dish so much!

As at least one other stated set you instant pot for 4 minutes, then quick release and stir with sauté. I like this step because it allows me to visually get the consistency I like. It came out tasting the same as if I’d spent a half hour pouring stock and stirring. Quite remarkable.

This recipe is awesome and will work with any rice if you just adapt the time. I used the same ratios and ingredients, but I used basmati brown rice which normally requires 40min cook time in an instapot, so I did 30min before releasing the pressure and continuing the steps. I used real mushrooms instead of dried. I browned chicken for 4 min on sauté to start. At the end, I stirred in 6 chopped asparagus spears, 2 cups baby spinach, and 1/4 cup chopped parsley with the peas to add more veggies.

super delicious! electric pressure cooker instructions were perfect. used mushroom stock cubes instead of vegetable broth, and if making again I would add way more of the porcini mushrooms, after already having doubled the amount. added lemon zest at the end as per a suggestion in the comments, and stirred a little butter through as well. cannot wait to make again!

- Do use the manual release, it can cook too much with the natural release- Fresh sliced snap peas work beautifully instead of peas- I reconstituted the mushrooms and rinsed them, then strained the water through a coffee filter and subbed a cup of broth for the porcini water- I finished the risotto with 2-3 tablespoons of salted butter- Topped with sauteed mushrooms-- cooked on med high for 4 mins in cast iron then braised with thyme-butter

I prefer to sauté on the stovetop (in the IP pot!) so I can control it better. Easily transferred then to the IP cooker. Voila!

Break up the mushrooms into small piecesServe with a side of roasted green bean

Use fresh mushrooms instead of dried