Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!
Ingredients
- 4 ounces fresh porcini mushrooms
- 3 cups beef stock
- ¼ cup extra-virgin olive oil, divided
- 1 clove garlic, crushed
- 1 cup white wine, divided
- 1 bunch fresh parsley, chopped, divided
- salt to taste
- 1 spring onion, finely sliced
- 1 ½ cups Arborio rice
- ¾ cup grated Parmesan cheese
- 2 tablespoons butter
Directions
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.
Cook’s Notes:
If porcini mushrooms are very dirty, pass quickly under running water. Dry well. Do not soak in water or they will get soggy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 644 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat9g | 43% |
Cholesterol29mg | 10% |
Sodium389mg | 17% |
Total Carbohydrate76g | 28% |
Dietary Fiber2g | 8% |
Total Sugars4g | |
Protein16g | |
Vitamin C32mg | 160% |
Calcium216mg | 17% |
Iron3mg | 14% |
Potassium401mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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