Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto)
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Ingredients for - Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto)

1. Fresh porcini mushrooms - 4 ounces
2. Beef stock - 3 cups
3. Extra-virgin olive oil, divided - ¼ cup
4. Garlic, crushed - 1 clove
5. White wine, divided - 1 cup
6. Fresh parsley, chopped, divided - 1 bunch
7. Salt to taste - 1 bunch
8. Spring onion, finely sliced - 1
9. Arborio rice - 1 ½ cups
10. Grated Parmesan cheese - ¾ cup
11. Butter - 2 tablespoons

How to cook deliciously - Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto)

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.

6. Stage

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.

7. Stage

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.