Porcini Risotto
A quick pressure-cooker risotto with arborio rice, dried porcini and peas, finished with Parmesan and parsley.
Ingredients
| 1 tbsp | 15 ml | Olive oil or butter |
| 0.5 cup | 120 ml | Finely chopped onions |
| 1.5 cups | 360 ml | Arborio rice |
| 0.5 cup | 120 ml | Dry white wine or dry vermouth |
| 3 cups | 720 ml | Chicken or vegetable broth |
| 1 ounce | 28 g | Dried porcini, broken into bits |
| 1 cup | 240 ml | Frozen peas |
| 0.5 cup | 120 ml | Grated Parmesan |
| — | Salt | |
| — | Freshly ground pepper | |
| 2 tbsp | 30 ml | Chopped parsley, for garnish |
Instructions
Yield: 4 servings. Time: 15 minutes.
- Heat the oil over high heat in a 2 1/2-quart or larger stovetop pressure cooker, or in an electric pressure cooker using the saute function. Add the onions and cook for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.
- Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, scraping up any rice sticking to the bottom of the cooker.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to let the steam escape. (If using an electric cooker, cook at high pressure for 4 minutes, then manually release the pressure.)
- Set the cooker over medium-high heat or turn on the saute function and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (If the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)
- Turn off the heat. Stir in the Parmesan and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.