Crema di riso
Crema di riso

Muschroom rise with Pressure cooker

Questo post è disponibile anche in: Italian

Here is a recipe that will allow us to save money, th Muschroom rise with and Pressure cooker .

It’s really easy, fast and good to prepare the Muschroom rise with Pressure cooker, just follow a few tricks on the quantity of liquid to use and you’re done.


  • 320 g. of arborio rice
  • 640 g. of cold water or vegetable broth
  • 300 g. of frozen mixed mushrooms
  • 1 knob of butter
  • 1 tablespoon of extra virgin olive oil
  • 1 clove of garlic
  • chopped fresh parsley
  • Salt to taste.
  • pepper as needed.


With a knife, cut the garlic clove into small pieces and pour it into the pressure cooker together with the knob of butter and the oil.

Brown it over low heat for a few minutes, then add the frozen mushrooms, season with salt and pepper and cook over low heat for 5 minutes.

Now add the rice and toast it for a couple of minutes, stirring constantly to prevent it from sticking to the pan.

Then pour the water or the vegetable broth, the salt, mix and then close with the lid.

Put the pressure cooker on the stove over high heat and as soon as you hear the whistle or hiss coming from the valve, lower the heat and start counting the cooking minutes.

Usually, when the rice is a larger quantity, it’s considered half the cooking indicated on the package is considered, removing another minute.
If the rice package says 10 minutes cooking time, consider 4 minutes cooking time after the hiss.

It seems strange but the more rice and liquid you put in, the less time it will have to cook.

After the cooking minutes have elapsed, vent completely the valve and when the red piston has completely lowered you can open the lid and serve by sprinkling the dish with freshly chopped parsley.


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