Risotto with Mushrooms

By SewingDragonfly

From The Ultimate Pressure Cooker Cookbook by Tom Lacalamita

Ingredients

• 1/4 cup dried porcini mushrooms (or half a cup of fresh wild mushrooms)
• 1 cup boiling water (if using dried mushrooms)
• 3 T unsalted butter
• 1 small onion, finely chopped
• 1 cup Italian Arborio or other short-grain rice
• 1/4 cup dry white wine
• 2 cups chicken, beef or vegetable stock
• 1/3 cup freshly grated Parmesan cheese
• 1/8 tsp. freshly ground white pepper

Details

Servings 4

Preparation

Step 1

Soak the dried Porcini in the boiling water 6 to 8 minutes, or until hydrated. Remove the Porcini and coarsely chop.

Heat 2 T. of the butter in the pressure cooker over medium-high heat. Add the onion and saute’ 4 to 5 minutes, or until soft. Stir frequently so that the onion does not brown. Add the rice and saute’, stirring often, until lightly golden. Add the white wine, stock and Porcini. Stir well.

Position the lid and lock in place. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 7 minutes. Remove from heat and lower pressure using the cold water release method.

Open the pressure cooker. Stir in the remaining tablespoon of butter, the Parmesan and the white pepper. Let the risotto sit in the pressure cooker until the butter and cheese have melted. Stir one more time and serve at once with additional Parmesan if desired.