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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cups water |
1 ounce dried porcini mushrooms |
1 tablespoon butter |
1 tablespoon olive oil |
1 1/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces) |
3 large shallots, chopped |
1 teaspoon fennel seeds |
1/2 cup dry white wine |
2 cups (or more) low-salt chicken broth |
1/2 teaspoon salt |
1 cup freshly grated parmesan cheese (about 3 ounces) |
2 tablespoons chopped fresh parsley |
Directions:
1. Bring 2 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 10 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid. Chop mushrooms coarsely.
2. Melt butter with oil in pressure cooker over medium-high heat. Add rice, shallots, and fennel seeds; stir 1 minute. Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 2 cups broth and salt, then mushrooms and reserved mushroom soaking liquid, leaving any sediment behind in pan. Lock lid in place. Bring to high pressure over high heat. Cook rice 4 minutes, adjusting heat as necessary to maintain high pressure. Quick-release pressure.
3. Slowly release lid, standing back and allowing steam to escape. Cook rice over medium-high heat until creamy and tender but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes. Mix in cheese and parsley. Season risotto to taste with pepper.
4. *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
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