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
- 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.
- 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.
- Drain the porcini mushrooms, reserving the soaking liquid. Chop the mushrooms into small pieces.
- Add the Arborio rice to the pressure cooker and toast it for a few minutes, stirring continuously, until it becomes translucent around the edges.
- Pour in the white wine and stir until it evaporates.
- Add the chopped porcini mushrooms and 1 cup of the reserved soaking liquid into the pressure cooker.
- Close the pressure cooker and cook on high pressure for 5 minutes.
- 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.
- Stir in the grated Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.
- Serve the risotto immediately, garnished with freshly chopped parsley.
