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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