As enterprising amateur cooks, we’re polishing up our risotto skills. The good news is that we’re improving. The bad news is that the process demands a major investment of time. And, that’s time spent hutched over a pot stirring and stirring and stirring. On a Sunday, we can swing that. During the workweek, though, no dice.

That’s why we cheated last night. We used an electric pressure cooker. It was easy. Too easy. Like the difference between solving math equations on graph paper and using a scientific calculator. Did that analogy work? Let’s pretend that it did and move on.

We were concerned that the pressure cooker would be too heavy of artillery—like bringing a gun to a knife fight. After all, risotto has a reputation for being delicate and easily screwed up. But, we should never have doubted the pressure cooker because like us fine gentlemen, it makes magic happen.

Here’s our recipe for pressure cooker mushroom risotto with buttered shrimp sous vide.

Buttered Shrimp Sous Vide

Directions

Vacuum seal the shrimp with two tablespoons of butter. Cook the shrimp sous vide at 140°F for 40 minutes.

Mushroom Risotto

Ingredients

• 1 tablespoon of olive oil
• 2 tablespoons of butter
• 1 yellow onion, chopped
• 2 cloves of garlic, chopped
• 2 cups of Arborio rice
• 3/4 pound of fresh mushrooms, sliced
• 5 cups of chicken stock
• 1 teaspoon of paprika
• 1/2 cup of wine wine
• 1/2 cup of Parmigiano Reggiano cheese, grated
• Salt and pepper, to taste

Directions

Turn pressure cooker to “saute” function, and add oil and butter. When hot, cook onions and garlic until translucent. Add Arborio rice and mix for one minute. Add chicken stock, wine, mushrooms and paprika. Cook on “pressure” function for seven minutes. Turn off machine, and release pressure. Mix in Parmigiano Reggiano, salt and pepper.

Serve in a low bowl with five or six shrimps. Top with grated Parmigiano Reggiano. Garnish with Italian parsley.