Pressure Cooker risotto with porcini and parmesean

By jlwoodruff

Ingredients

• 1 cup dried porcini mushrooms
• 4 Tbs. unsalted butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups rice for risotto (aborio, carnaroli, or vialone nano)
• 1/2 cup dry white wine
• 2 cups boiling water
• 1 1/2 cups chicken stock
• 1/2 cup grated parmesean cheese
• 1/2 cup crumbled gorgonzola cheese (optional)
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

1. Rinse the dried mushrooms under cold running water to remove any grit. Chop coarsly and set aside.

2. In a 5-7 quart pressure cooker, melt 2 tablespoons of the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the reserved mushrooms and the garlic and cook for 30 seconds. Add the rice and stir constantly until the rice is well-coated with butter but not browned, about 1 minute. Add the wine and cook until it is almost completely evaporated, about 2 minutes. Add the water and broth.

3. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure. Cook for 6 minutes. Remove from heat and quick release the pressure. Taste the risotto; it should be barely tender. If necessary, return to medium low heat, add 1/2 cup broth or water, and stir until rice is tender and the liquid is creamy. Stir in the parmesean cheese, and gorgonzola if desired. Stir in the remaining 2 Tbs. butter. Season with salt and pepper. Serve immediately.