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Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto)
Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
47 minutes
Quick and easy Italian porcini mushroom risotto cooked in just 4 minutes using a stovetop pressure cooker.
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
Instructions:
  • Clean the porcini mushrooms by gently brushing off any dirt with a clean cloth or vegetable brush and then slice them into bite-sized pieces.
  • Gently warm beef stock in a saucepan over low heat, then cover to keep it warm.
  • In a skillet over medium heat, sauté garlic in 2 tablespoons of olive oil until lightly golden, about 1 minute. Add mushrooms and cook until slightly softened, about 2 to 3 minutes. Pour in 1/2 cup of wine and let it simmer until the alcohol evaporates, about 3 to 5 minutes. Keep cooking until mushrooms are tender yet firm, adding a splash of beef stock if needed, for about 10 minutes.
  • Take the skillet off the heat and generously sprinkle half of the fresh parsley over the savory mushrooms. Season with a pinch of salt, cover, and set aside to keep warm.
  • In a stovetop pressure cooker, heat 2 tablespoons of olive oil. Sauté spring onion until softened, around 1 minute. Stir in Arborio rice; cook until toasted and well coated with oil, for 2 to 3 minutes. Raise the heat and add the remaining 1/2 cup of wine; let it simmer until the alcohol evaporates and the rice absorbs most of the wine, for about 2 minutes.
  • Pour beef stock into the pressure cooker, following the manufacturer's instructions for sealing. Increase heat to high and cook until the cooker whistles, approximately 5 minutes. Then, reduce heat to low and cook for 4 minutes.
  • Take the cooker off the heat and carefully release pressure following the manufacturer's guidelines. Uncover and gently mix in the mushroom mixture with 1 to 2 tablespoons of cooking liquid. Add Parmesan cheese and butter, then allow it to sit for 2 to 3 minutes. Sprinkle the remaining parsley on top before serving.

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