Risotto with Porcini Recipe

From Dorothy McNett's Recipe Book.

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See Also: Mushrooms · Pressure Cooker · Rice

Risotto with Porcini

in the pressure cooker

1 package dried porcini mushrooms
1 1/2 cups boiling water

2 - 2˝ cups vegetable stock
1 tablespoon olive oil
1 1/2 cups thinly sliced leeks
1-2 cloves finely minced garlic
1/2 teaspoon dried oregano
1 1/2 cups Arborio rice
1 teaspoon salt

2 tablespoons finely minced fresh parsley
1/2 cup freshly grated Parmigiano-Reggiano

Soak the porcini in boiling water for 10 minutes. Lift out the mushrooms with a slotted spoon and set aside. Strain the soaking water, and then add enough of the vegetable stock to make 3 1/2 cups liquid. Coarsely chop the mushrooms. Heat the oil in the pressure cooker and sauté the leeks and garlic 1-2 minutes. Add oregano, rice, porcini, stock mixture, and salt. Lock lid in place, and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid. Stir in the parsley and cheese. Serve immediately in shallow soup bowls. (If, by any chance, the rice is not tender and creamy when you remove the lid, stir in a bit more stock and cook over medium heat, not under pressure, until rice is tender. Then add the parsley and cheese and serve.)

Recipe created 1995-05-30.

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