• Home
  • Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto) Recipe
0 0
Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto) Recipe

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto) Recipe

Directions

Share

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
  • Methods :

  • 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.

  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Red Velvet Cupcakes
    next
    Old-Fashioned Chicken and Dumplings Recipe
    previous
    Red Velvet Cupcakes
    next
    Old-Fashioned Chicken and Dumplings Recipe

    Add Your Comment