Risotto Ai Funghi (Mushrooms) - 2-Qt Pressure Cooker

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.

• Ready In: 26 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
2. Add rice, stirring often, until lightly golden.
3. Add mushrooms. Stir to mix.
4. Add wine. Stir to mix.
5. Add tomatoes and broth. Stir to mix.
6. Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
7. 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.
8. Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
9. Stir in Parmesan cheese.