100gmushroomschopped up big (I used portobello but you can use any mushrooms you can get your hands on)
300garborio rice
800mlvegetable or fish stockI made mine with water and 2 tablespoons vegetable stock paste, put the veg stock paste in the jar first then add water up to the 800 ml mark
21gmisooptional, it adds to the taste (I used a 21g pouch of Itsu Miso paste)
2fish fillets (I used sea bass) but salmon, haddock, etc would all work wellyou can use more, of course, seasoned with salt and pepper, it doesn’t have to be sea bass, it can be any other fish
1handfulcherry tomatoessliced
Instructions
Sauté the onion, leek and mushrooms in 1 teaspoon of oil for a few minutes. I like to use a low Sauté setting for this, if that’s an option in your cooker.
While they’re sautéing, prepare the fish en papillote: dampen some greaseproof paper then ring out to remove any excess moisture. Stretch out, place the fillets on it, season with salt and pepper and top with the sliced tomatoes. Drizzle with a bit of extra virgin olive oil. Wrap up into a little parcel.
Stir in the arborio rice and sauté for a couple of minutes, stir a few times so that it doesn’t catch.
Stir in the stock (or water and vegetable stock paste) and the Miso and deglaze. Deglazing means scraping the bottom of the inner pot with a wooden spoon to remove any caramelised / burnt-on bits.
Carefully place the fish parcel on top of the rice.
Check that the sealing ring is in place correctly by pressing down on it following its circumference. Lock the lid in. Steam release sealed.
Press the Pressure Cook / Pressure / Manual button (or the equivalent in your cooker) and programme 5 minutes, high pressure. At the end of pressure cooking time do a Quick Pressure Release. This means venting the steam manually (see notes).In conventional pressure cookers: bring to high pressure and pressure cook for 5 minutes with a quick release at the end.
Move the fish parcel onto a plate, careful with the liquid inside it, it will be very hot. Serve with the rice.
Notes
TerminologyQuick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.