Porcini Risotto

Porcini Risotto

  • Cook Time

    20 minutes

  • servings

    4

  • appliance

    Pressure Cooker

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What You'll Need
  • 1 tablespoon olive oil
  • 1 small yellow onion, peeled and chopped
  • 1 ½ cups Arborio rice
  • ½ cup white wine
  • 4 cups chicken stock
  • 1 ounce dried porcini mushrooms, crushed
  • 1 cup frozen peas
  • ½ cup grated Parmesan cheese
What To Do
  1. Heat the oil over medium high heat in the pressure cooker.
  2. Add the onions and cook for 2 to 3 minutes or just until wilted.
  3. Add the rice and cook stirring for 1 to 2 minutes.
  4. Add the wine and continue to stir until all the wine has been absorbed.
  5. Stir in the remaining broth and mushrooms.
  6. Close the lid on the pressure cooker.
  7. Check the rice after 5 minutes by releasing the steam before removing the lid.
  8. Stir the rice for another 2 to 3 minutes over a medium heat or until it has thickened.
  9. Fold in the peas and cheese, and stir until well blended.