Risotto Ai Funghi (Mushrooms) - 2-Qt Pressure Cooker
photo by KateL
- Ready In:
- 26mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 14.79 ml olive oil
- 1 medium onion, peeled and finely chopped
- 236.59 ml arborio rice
- 236.59 ml fresh mushrooms, chopped or 59.14 ml dried porcini mushrooms, chopped and soaked to rehydrate
- 59.14 ml dry white wine
- 59.14 ml sun-dried tomato, chopped and soaked to rehydrate
- 473.18 ml chicken broth or 473.18 ml vegetable broth
- 29.58 29.58 ml fresh basil (or to taste) or 29.58 ml fresh thyme, finely chopped (or to taste)
- 59.14 ml parmesan cheese, grated
directions
- 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.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!