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

With a stovetop pressure cooker, this authentic Italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 644 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 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.

Step 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.