Cuisinart original


The combination of dried porcini and fresh mushrooms gives this risotto layers of flavor.

(Makes 6 entrée servings, 12 first-course servings)

Pressure Cooking Time: 5 minutes

Approximate Total Time: 25 minutes




1 tablespoon olive oil

1 tablespoon unsalted butter

2 small to medium shallots, finely chopped

1 teaspoon kosher salt

½ teaspoon porcini powder (see note)

¼ teaspoon freshly ground black pepper

10 ounces sliced mushrooms, shiitake or a mixture of wild mushrooms are best

3 sprigs fresh thyme

2 cups Arborio rice

½ cup dry white wine

1 cup porcini cooking liquid (see note)

3 cups low-sodium chicken or vegetable broth/stock, divided

½ cup green peas

½ cup shredded fontina (about 1¼ ounces)

Nutritional information

Nutritional information per serving (based on ½ cup serving):

Calories 170 (19% from fat) | carb. 27g | pro. 5g | fat 4g | sat. fat 2g | chol. 8mg | sod. 388mg | calc. 34mg | fiber 1g


1. Put the oil and butter into the Cuisinart Pressure Cooker over medium heat.  once the oil is hot and butter is melted, add the shallots with ½ teaspoon of the salt, porcini powder and pepper. Stir and cook until soft and fragrant. Add the sliced mushrooms and thyme, and cook until softened and just browned at the edges.

2. Add the rice and stir to evenly coat with the other ingredients. Cook until the outer edges are translucent, but the middle is still opaque. Add the wine and stir until the wine evaporates and the pot is just about dry. Stir in the porcini liquid, broth and remaining salt.

3. Secure the lid and select Low pressure. Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 5 minutes.

4. When time expires, remove from heat and allow pressure to release naturally. When the red safety valve drops, remove lid. Stir in the peas and cheese.

5. Remove thyme stems, taste, and adjust seasoning as desired. Serve immediately.

NOTE: We used 1 ounce dried porcini mushrooms to create both the porcini powder and the porcini cooking liquid. For the powder, take about 6 to 8 dried mushrooms and place in a Cuisinart Spice Grinder.  Grind mushrooms until a fine powder is created, about 20 to 30 seconds. Place the remaining mushrooms in a heatproof bowl. Pour hot, simmering water over the mushrooms to cover and allow to sit and steep for 30 minutes. Strain, reserving the mushrooms and the cooking liquid separately. The mushrooms may then be sautéed to serve with the risotto for garnish.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.