Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto) recipe

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Ingredients

4 ounces fresh porcini mushrooms
3 cups beef stock
¼ cup extra-virgin olive oil, divided
1 clove garlic, crushed
1 cup white wine, divided
1 bunch fresh parsley, chopped, divided
salt to taste
1 spring onion, finely sliced
1 ½ cups Arborio rice
¾ cup grated Parmesan cheese
2 tablespoons butter

Nutrition Info

644.4 calories
carbohydrate: 75.8 g
cholesterol: 28.5 mg
fat: 25 g
fiber: 2.1 g
protein: 15.9 g
saturatedFat: 8.5 g
servingSize: -
sodium: 388.6 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  5. 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. 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. 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.

Recipe Yield

4 servings

Recipe Note

Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!

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