RISOTTO AI FUNGHI (MUSHROOMS) - 2-QT PRESSURE COOKER
For 2-quart Pressure Frypan or larger pressure cooker, from "Quick Cuisine" by Kuhn Rikon. If doubling recipe, only increase the broth to 3 1/2 cups. For a rich, creamy taste, add butter or cream with Parmesan cheese. When I made this our dining group thought the sundried tomatoes took over the spotlight so we would reduce them next time, but the 20-mo.-old gave this her enthusiastic approval.
Provided by KateL
Categories Short Grain Rice
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
- Add rice, stirring often, until lightly golden.
- Add mushrooms. Stir to mix.
- Add wine. Stir to mix.
- Add tomatoes and broth. Stir to mix.
- Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
- Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
- Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
- Stir in Parmesan cheese.
Nutrition Facts : Calories 292, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.5, Sodium 543.1, Carbohydrate 45.9, Fiber 2.6, Sugar 3.3, Protein 9.5
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