Quick Risotto
When it's cold and wet outside, a freshly cooked risotto, with its creamy texture, is the perfect comfort food. But risotto requires patience, and sometimes there simply isn't time for it in everyday life. Nevertheless, no one has to miss out on this classic of Northern Italian cuisine. To avoid the long preparation time, we cook the risotto with fresh wild mushrooms in a pressure cooker. This reduces the cooking time to just 5 minutes. Furthermore, all the ingredients in the recipe are cooked gently, preserving most of the vitamins and minerals. Of course, our quick risotto recipe can also be creatively varied with other ingredients.
15 min
Total Time
5 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400 g | Wild mushrooms |
| 1 tbsp | butter |
| 2x | Shallots, finely diced |
| 200 g | Risotto Rice |
| 100 ml | Prosecco |
| 300 ml | Vegetable broth |
| 100 g | Mascarpone |
| 3 tbsp | Chopped herbs |
| 80 g | Freshly grated Parmesan |
| Salt | |
| Freshly ground pepper |
Instructions
Step 1 of 5:
Clean the mushrooms and halve or quarter them depending on their size.
Step 2 of 5:
Heat the butter in the pressure cooker and sauté the shallots. Add the mushrooms and fry briefly. Then add the risotto rice and toast briefly. Pour in the Prosecco and vegetable broth.
Step 3 of 5:
Close the pressure cooker according to instructions, set the cooking indicator in the lid to level 2 (quick cooking level) and bring the contents to a boil with full heat. As soon as the yellow ring becomes visible, reduce the energy supply. When the green ring appears, the cooking time of 5 minutes begins.
Step 4 of 5:
After the cooking time has ended, let the pressure cooker steam off and open it according to instructions.
Step 5 of 5:
Stir in the mascarpone with the grated Parmesan cheese and chopped herbs into the risotto.
Season with salt and pepper. Enjoy your meal!
