Name: Risotto Ai Funghi Porcini In Pentola A Pressione (porcini Mushroom Risotto) Recipe
Total time: 47 min
Yield: 4
Cuisine: Italian

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With a stovetop pressure cooker, this authentic italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking

How to make Risotto Ai Funghi Porcini In Pentola A Pressione (porcini Mushroom Risotto) Recipe

Miche

Crawler

Italian

<p>With a stovetop pressure cooker, this authentic italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking</p>

Fresh porcini mushrooms

Beef Stock

Extra-virgin olive oil, divided

Clove garlic, crushed

White wine, divided

Fresh parsley, chopped, divided

Salt

Spring onion, finely sliced

Arborio Rice

Grated Parmesan Cheese

Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.

step 1

Pour beef stock into a saucepan over low heat. Cover and keep warm.

step 2

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.

step 3

Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.

step 4

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.

step 5

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.

step 6

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.

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Risotto Ai Funghi Porcini In Pentola A Pressione (Porcini Mushroom Risotto) Recipe

About Risotto Ai Funghi Porcini In Pentola A Pressione (porcini Mushroom Risotto) Recipe:

Ingredients for Risotto Ai Funghi Porcini In Pentola A Pressione (Porcini Mushroom Risotto) Recipe

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