- 5
Ingredients
- Olive oil
- 1 lb mushrooms, trimmed and sliced
- Salt and pepper
- 1 medium onion, chopped
- 2 c arborist or carnaroli rice
- 1/2 c white wine
- 4 1/2 c vegetable or chicken stalk
- Grated Parmesan
- Chopped parsley
Preparation
Step 1
In an electric pressure cooker set to medium heat or sauté, warm 2 tablespoons olive oil. Add 1 pound trimmed and sliced mushrooms and cook until any extra moisture they've released has evaporated and they start to brown, about 10 minutes. Season with salt and pepper to taste. Add 1 chopped medium onion, stir well, and cook until translucent, about 8 minutes. Add 2 cups carnaroli or arborio rice and stir until rice turns chalky white, about 3 minutes. Pour in 1/2 cup white wine and cook until mostly evaporated, about 3 minutes. Stir in 4 1/2 cups vegetable or chicken stock. Close lid, set pressure to high, and set timer for 5 minutes (it will take about 10 minutes for the pressure to build before cooking automatically begins). When done, immediately release the pressure. Remove the lid and stir well with a wooden spoon. Season with more salt and pepper to taste and garnish with chopped parsley and grated Parmesan cheese and serve immediatly.