Go Back
Print
Porcini Mushroom Risotto
Course: Risotto
Cuisine: Italian
Servings: 4 Servings
Ingredients
  • 1 T. olive oil or butter
  • 1/2 C. finely chopped onions
  • 1 1/2 C. arborio rice
  • 1/2 C. dry white wine or dry vermouth
  • 3 to 3 1/2 C. vegetable broth
  • 1 ounce dried porcini mushrooms broken into bits
  • 1 C. frozen peas
  • 1/2 C. grated Parmesan or Asiago plus more to pass at the table
  • Salt and freshly ground pepper to taste
  • 2 T. chopped parsley for garnish
Instructions
  1. If you are using an Instant Pot, follow the directions in the instruction booklet. Use the sauté feature to sauté the onions in the hot butter (or oil), Add the arborio rice and stir it until it is totally mixed with the sautéed onion and totally covered in the butter (or oil). Sauté for about 30 seconds while stirring constantly. Next, str in the wine and sauté until the rice has absorbed the wine. Then, stir in the 3 cups of broth and the porcini mushroom pieces. As you do this, be sure to scrape the bottom of the pot to dislodge any rice that might be sticking to the bottom of the cooker.
  2. If you are using a traditional pressure cooker, follow the directions in the instruction booklet. Start the dish by heating the butter or oil in the pressure cooker pot on your stove. Stir in the onions and sauté. Add the arborio rice and stir it until it is totally mixed with the sautéed onion and totally covered in butter (or oil). Sauté for about 30 seconds while stirring constantly.Next, str in the wine and sauté until the rice has absorbed the wine. Then, stir in the 3 cups of broth and the porcini mushroom pieces. As you do this, be sure to scrape the bottom of the pot to dislodge any rice that might be sticking to the bottom of the cooker.
  3. Now, lock the lid of your cooker in place. Be sure everything is done properly with this step before proceeding.
  4. If using the Instant Pot pressure cooker, cook on high setting for four minutes. If using the traditional pressure cooker, pressure cook at high pressure for four minutes.
  5. Turn off the heat.
  6. Quick release the pressure in your cooker following the directions in your instruction book. Remove the lid from your cooker.
  7. If using the Instant Pot, stir the risotto vigorously with the pot set at sauté. If using a traditional pressure cooker, put the cooker pot back on your stove over medium high heat and stir vigorously.
  8. Your risotto may look soupy at this point. If it does, boil the liquid down. Be sure to stir the risotto while you are doing this to keep your risotto from sticking. My risotto, cooked in the Instant Pot, did not need to boil off any liquid. Conversely, if your risotto is too dry, stir in half cups of broth until you have a consistency you like. Stir in the peas.
  9. Turn off the heat under your pot. Stir in Parmesan and salt and pepper to taste. Garnish with chopped parsley. Pass extra Parmesan at the table.