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Mushroom Risotto

Ingredients

• 946mL chicken stock or broth
• 5T unsalted butter
• 3T olive oil
• 800g mixed mushrooms, fresh, sliced or chopped thin.
• 200-250g yellow onion, finely chopped
• 18g finely chopped garlic
• 300g arborio rice
• 175mL dry white wine
• 10mL tamari

Procedure

• Saute mushrooms in butter + olive oil (all of it) to reduce water bulk and brown, perhaps 8-10min. Almost all free water in the pan should be gone before proceeding.
• Stir in onions and garlic, continue saute to soften onion, 4min.
• Stir in rice, continue saute to toast and coat in oil, 4min.
• Add tamari, stir.
• Add wine, continue to cook to burn off excess alcohol, perhaps 4min.
• Add chicken broth/stock, stir.
• Pressure cook on low for five minutes.
• Allow pressure release naturally for 10 minutes after cooking is complete.
• Adjust water content as needed: add hot water if too thick, reduce on saute mode if too thin.
• Adjust salt & pepper content to taste.

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