Porcini Mushroom Risotto

By á-170456

Ingredients

• SPECIAL EQUIPMENT:
• 2 cups water
• 1 ounce dried porcini mushrooms*
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 1/2 cups arborio rice - (abt 9 1/2 oz) (or medium-grain white rice)
• 3 large shallots chopped
• 1 teaspoon fennel seeds
• 1/2 cup dry white wine
• 2 cups low-salt chicken broth or more if needed
• 1/2 teaspoon salt
• 1 cup freshly-grated Parmesan cheese - (abt 3 oz)
• 2 tablespoons chopped fresh parsley
• Pressure cooker

Details

Servings 6

Preparation

Step 1

* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

Bring 2 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 10 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid. Chop mushrooms coarsely.

Melt butter with oil in pressure cooker over medium-high heat. Add rice, shallots, and fennel seeds; stir 1 minute. Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 2 cups broth and salt, then mushrooms and reserved mushroom soaking liquid, leaving any sediment behind in pan. Lock lid in place. Bring to high pressure over high heat. Cook rice 4 minutes, adjusting heat as necessary to maintain high pressure. Quick-release pressure.

Slowly release lid, standing back and allowing steam to escape. Cook rice over medium-high heat until creamy and tender but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes. Mix in cheese and parsley. Season risotto to taste with pepper.

This recipe yields 6 first-course or 4 main-course servings.