Delicious and Easy Porcini Mushroom Risotto Recipe

This recipe will guide you through making a creamy and aromatic risotto ai funghi porcini in a pressure cooker. Using porcini mushrooms and traditional Italian ingredients, this dish is perfect for a hearty dinner or special occasions. With a total preparation time of just 25 minutes, you can enjoy a restaurant-quality risotto in the comfort of your own home.

Ingredients

• 2 cups Arborio rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 ounce dried porcini mushrooms
• 4 cups vegetable or mushroom broth
• 1 cup white wine
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions

1. Rinse the porcini mushrooms under cold water to remove any dirt or debris. Place the mushrooms in a small bowl and cover them with warm water. Let them soak for 15 minutes or until soft.
2. Meanwhile, heat the olive oil in the pressure cooker over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. Drain the porcini mushrooms, reserving the soaking liquid. Chop the mushrooms into small pieces.
4. Add the Arborio rice to the pressure cooker and toast it for a few minutes, stirring continuously, until it becomes translucent around the edges.
5. Pour in the white wine and stir until it evaporates.
6. Add the chopped porcini mushrooms and 1 cup of the reserved soaking liquid into the pressure cooker.
7. Close the pressure cooker and cook on high pressure for 5 minutes.
8. Release the pressure using the quick-release method. Open the pressure cooker and stir in the vegetable or mushroom broth, one cup at a time, until the rice is cooked al dente.
9. Stir in the grated Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.
10. Serve the risotto immediately, garnished with freshly chopped parsley.

Interesting Facts