Mushroom Risotto

This 6 minute risotto is transformed into a family-showstopper thanks to the addition of Richard Bosman's Umami Dust.

• 150g exotic mushrooms
  
• 1 onion, finely chopped
  
• 50ml olive oil
  
• 50g butter
  
• 2 cloves chopped garlic
  
• 1.5 Cups risotto rice
  
• 1 cup grated parmesan
  
• 160ml white wine (replace with additional stock if prefered)
  
• 1L chicken/vegetable stock - heated
  
• 3 teaspoons Richard Bosman Umami dust
• a tablespoon chopped chives

 
Switch on Sauté mode and allow the inner pot to warm up. Add half the olive oil to the pot and when the display reads HOT add the mushrooms. Fry gently until they colour up. Do not stir too often as this slows down the caramelisation. Once they are golden add the garlic and continue to fry until the garlic is just
cooked but not burnt.
 
Remove the mushrooms and set aside. Add half the butter and the rest of the oil and saute the onion until it is soft. Add the rice add cook for a couple of minutes to coat the rice in the oil.  Add the wine (or dash of white wine vinegar) and stir until the wine is absorbed into the rice. Add the stock and the umami dust.
 
Secure the lid and move vent to Sealing Position. Set to Pressure Cook on High for 6 minutes.  Allow a 10 minutes Natural Pressure Release, then manually release the remaining pressure. Once the valve drops, remove the lid and stir well while adding half the parmesan and the butter. Check the seasoning and adjust if necessary.
 
Serve in bowls and top with more parmesan, chopped chives and some black pepper. To make this fancy add some dried porcini mushrooms when you add the stock and add 5ml truffle oil at the end.
 
Tips:
Don’t skimp on the butter or the parmesan - this makes the dish.
Do make your own stock. I used a roast chicken carcass and cooked it for 10 mins on the pressure setting with water, carrots, celery and onion. Don't add salt or pepper as this gets added to the risotto. You can make this after sautéing your mushrooms.