Indulge in the rich and earthy flavors of this Porcini Risotto, made in a pressure cooker. This classic Italian dish is made with rice, simmered in a flavorful broth with Porcini mushrooms, which gives the dish its deep, rich and earthy flavor. The pressure cooker method allows the rice to cook quickly while maintaining its creamy texture and the perfect al dente bite. Perfectly paired with a glass of white wine, this dish is sure to impress any food lover. It's a great choice for vegetarians and gluten-free diets!
1 cup Rice
- 1 cup Chopped onion
1 cup Sliced porcini mushrooms
- 0.5 cup Green peas
- 4 tbsp Butter
- 3 tbsp Olive oil
- 0.5 cup White wine
- 3 cup Chicken broth
- 0.5 cup Parmesan cheese
- 2 tsp Dried parsley
Salt and pepper, to taste
To get started, you'll need:
From the main menu, select ‘Manual Cook’ and then choose ‘Sear/Satue’. Set the heat level to level 3.
Start by heating your pressure cooker on medium heat and adding the olive oil and butter. Once the butter has melted, add in the chopped onion and sauté until it becomes translucent.
Next, add in the sliced porcini mushrooms and continue to sauté for an additional 2-3 minutes.
Once the mushrooms have softened, add in the rice and stir until the rice is coated in the butter and oil mixture.
Pour in the white wine, chicken broth, and geen peas
From the main menu, select 'Auto Cook' and select 'Porcini rissoto' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Add in the parmesan cheese and dried parsley, then season with salt and pepper to taste.
Serve the porcini risotto hot and enjoy!