In a pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute for a few minutes until soft.
Add rice and mix for a minute. Add 3 cups broth and 1/2 cup of water and season with 1/4 tsp salt and 1/4 tsp pepper. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth. Taste to make sure rice is properly cook. If under-cook, then cook in the broth stirring constantly over medium heat until desired.
Add shrimp and cook over medium heat until shrimp just start to turn orange, 3 to 5 minutes.
Turn heat to low. Stir in Parmesan, herbs, mushrooms and remaining tablespoon butter. Mix well.
Add any additional salt and pepper to taste. Serve hot and topped with additional herbs. Enjoy!
Risotto is an Italian rice dish, cooked in broth and made into a creamy consistency. This is a recipe for a Shrimp and Mushroom Risotto. There are plenty of variation to this dish, where you can mix and match with alot of different ingredients. With the use of a pressure cooker, it makes this dish fairly fast and easy to make vs the more traditional method. If you do not have a pressure cooker then what you would typically do is add about 1/2 cup of broth to the rice and constantly stirring it until the broth is fully absorbed and continuing this for roughly 30 minutes or until rich is tender. However with the pressure cooker, this task comes down to only 10 minutes and no stirring so it is highly recommended. For this recipe, make sure to check the rice after the pressure cooking stage that it is nice and tender and also watch the shrimp and mushrooms so they don’t overcook. Overall, it tasted and very happy how easy it was to make with the rice cooker.