Pressure Cooker Porcini Mushroom Risotto Recipe

Ingredients

• 4 ounces fresh porcini mushrooms
• 3 cups beef stock
• 0.25 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
• 1.5 cups Arborio rice
• 0.75 cup grated Parmesan cheese
• 2 tablespoons butter

Instructions

1. Clean porcini mushrooms with a brush or cloth to remove dirt. Slice into bite-sized pieces.
2. Heat beef stock in a saucepan over low heat, keeping it warm.
3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook garlic until lightly golden, around 1 minute. Add mushrooms and cook until softened, 2 to 3 minutes. Pour in 1/2 cup of wine and cook until the alcohol evaporates, about 3 to 5 minutes. Continue cooking until mushrooms are tender, adding beef stock if needed, approximately 10 minutes.
4. Take the skillet off the heat and sprinkle half the parsley over the mushrooms. Season with salt, then cover to keep warm.
5. Heat the remaining 2 tablespoons of olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice and stir until toasted and coated with oil, around 2 to 3 minutes. Increase heat and pour in the remaining 1/2 cup of wine; simmer until the alcohol evaporates and rice absorbs most of the wine, about 2 minutes.
6. Add beef stock to the pressure cooker. Seal according to the cooker's instructions. Increase heat to high and cook until the cooker whistles, roughly 5 minutes. Reduce heat to low and cook for 4 minutes.
7. Remove the cooker from heat and release pressure following the manufacturer's instructions. Remove the lid. Gently fold the mushroom mixture, along with 1 to 2 tablespoons of cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let it sit for 2 to 3 minutes. Sprinkle the remaining parsley on top.

Nutrition

• Calories: 644 kcal
• Fat Content: 25 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 389 mg
• Protein Content: 16 g
• Cholesterol Content: 29 mg
• Carbohydrate Content: 76 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g