Prep 7 mins
Cook 19 mins
For 2-quart Pressure Frypan or larger pressure cooker, from "Quick Cuisine" by Kuhn Rikon. If doubling recipe, only increase the broth to 3 1/2 cups. For a rich, creamy taste, add butter or cream with Parmesan cheese. When I made this our dining group thought the sundried tomatoes took over the spotlight so we would reduce them next time, but the 20-mo.-old gave this her enthusiastic approval.
- 1 tablespoon olive oil
- 1 medium onion, peeled and finely chopped
- 1 cup arborio rice
- 1 cup fresh mushrooms, chopped or 1⁄4 cup dried porcini mushrooms, chopped and soaked to rehydrate
- 1⁄4 cup dry white wine
- 1⁄4 cup sun-dried tomato, chopped and soaked to rehydrate
- 2 cups chicken broth or 2 cups vegetable broth
- 2 tablespoons fresh rosemary (or to taste) or 2 tablespoons fresh basil (or to taste) or 2 tablespoons fresh thyme, finely chopped (or to taste)
- 1⁄4 cup parmesan cheese, grated
- In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
- Add rice, stirring often, until lightly golden.
- Add mushrooms. Stir to mix.
- Add wine. Stir to mix.
- Add tomatoes and broth. Stir to mix.
- Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
- Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
- Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
- Stir in Parmesan cheese.