Sometimes you need the comfort of a good, warm, creamy Mac ‘n Cheese, but with an adult flair. My creamy Mushroom Risotto with white wine and parmesan fits the bill. And it was SO easy!
I started mine on the stove top — and you can complete it here — too. But I popped my mixture into an electric pressure cooker for 8 speedy minutes and … voila! Creamy, mushroom risotto as comforting as any mac ‘n cheese, but with a grown-up taste.
ALL YOU NEED: Pressure Cooker OR Stove Pot
All the measures below were actually estimated by me. This is pretty forgiving!
- 1 cup of rice (Arborio Rice OR White Rice. I used 50-50 Basmati and Quinoa
- 3/4 cup chopped mushroom
- 1 tooth of chopped garlic
- some butter
- 1/4 to 1/3 cup parmesan cheese, depending on your taste
- A few sprigs or fresh thyme or 1/2 a tsp dry thyme
- salt & pepper
HERE IS WHAT I DID
- In a tablespoon of butter, I sautéed 1 smashed tooth of garlic with 1 cup of 1/2 Rice, 1/2 Quinoa. (You can use 1 cup of all Arborio rice, or regular rice, or a mixture.)
- To this, I added 3/4 cup of chopped mushrooms.
- Then I added a 1/2 cube of chicken or vegetable stock.
- Sautée on medium high until the rice begins to turn whiteish and your mushrooms soften, about 2 – 3 minutes.
- I put the mixture in a pressure cooker and added 3/4 cup of white wine, 3/4 a cup of water. To be honest, I eye-balled the liquids to about 1-1/2 cups.If you are doing this on the stovetop, just add your liquid to your pot, cover and steam on medium low for about 17 minutes.
- Into the pressure cooker, I added a few whole, fresh sprigs of fresh thyme (or 1 tsp of dry thyme).
- I set my cooker on high for 8 minutes. (Again, on a stovetop, cover for about 17 minutes on low-medium.)
- When you release the pressure, stir in 1/4 cup of cream, a few dots of butter, salt and pepper to taste, and top with few tablespoons of grated parmesan cheese.