RISOTTO AI FUNGHI PORCINI IN PENTOLA A PRESSIONE (PORCINI MUSHROOM RISOTTO)

Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto) image

Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!

Provided by miche

Categories Main Dish Recipes Rice Risotto Recipes

Time 47m

Yield 4

Number Of Ingredients 11

Ingredients

4 ounces fresh porcini mushrooms
3 cups beef stock
¼ cup extra-virgin olive oil, divided
1 clove garlic, crushed
1 cup white wine, divided
1 bunch fresh parsley, chopped, divided
salt to taste
1 spring onion, finely sliced
1 ½ cups Arborio rice
¾ cup grated Parmesan cheese
2 tablespoons butter

Steps:

Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
Pour beef stock into a saucepan over low heat. Cover and keep warm.
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.

Nutrition Facts : Calories 644.4 calories, Carbohydrate 75.8 g, Cholesterol 28.5 mg, Fat 25 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 8.5 g, Sodium 388.6 mg, Sugar 3.6 g