Ingredients

The following ingredients have 6 Servings
  • 4 ounces Porcini/Wild Mushrooms (dried)
  • OR
  • 8 oz Fresh Wild or Cremini Mushrooms (roughly chopped)
  • 1 Tablespoon Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 1/2 cups (9oz) Arborio Rice ((or medium-grain white rice))
  • 3 Large Shallots ((chopped))
  • 1 Teaspoon Fennel Seeds ((crushed))
  • 1/2 cup Dry White Wine
  • 2 cups Chicken Stock/Broth ((or Vegetable Broth))
  • 1.5 cups Mushroom water ((Fresh Water or Broth))
  • 1/2 teaspoon Sea Salt
  • 1 cup (3 oz) Asiago or Parmigiano-Reggiano cheese ((or Parmesan))
  • 2 Tablespoons Fresh Flat Leaf Parsley ((chopped))

Instruction

  • Dried Mushrooms - Place dried Mushrooms in 2 cups of boiling water and let soften for 10 minutes. Using a slotted spoon, transfer Mushrooms to cutting board and coarsely chop. Reserve soaking liquid.Fresh Mushrooms – Clean Mushrooms and slice.
  • Select Sauté or Browning on your Pressure Cooker and allow to heat. Add oil and butter to cooking pot.
  • Add rice, shallots and fennel seeds and stir for three minutes.
  • Add wine and cook until almost evaporated, stirring frequently, about 1 minute.
  • Mix in Chicken Stock and Mushroom Soaking Water (or Fresh Water) (3.5 cups altogether), Salt and Mushrooms.
  • Lock lid in place and close Pressure Valve.  Cook at High Pressure for 4 minutes.  When Beep is heard, do a Quick Release.
  • Turn Pressure Cooker off and Select Sauté or Browning. Stir rice until creamy and tender but still firm to the bite, approximately 2 minutes. If more liquid is needed, stir in a little more broth or reserved liquid. Add a liquid, a little at a time, until desired creaminess is achieved.
  • Mix in cheese and parsley and season Risotto with pepper, to taste.