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Categories:Viewed: 30 - Published at: 4 years ago
Ingredients
- 1 tablespoon olive oil or butter
- 1/2 cup finely chopped onions
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine or dry vermouth
- 3 to 3 1/2 cups chicken or vegetable broth
- 1 ounce dried porcini, broken into bits
- 1 cup frozen peas
- 1/2 cup grated Parmesan, plus more to pass at the table
- Salt and freshly ground pepper to taste
- 2 tablespoons chopped parsley, for garnish
Method
- Heat the oil in a 2 1/2-quart or larger pressure cooker.
- Add the onions, and cook over high heat for 1 minute, stirring frequently.
- Stir in the rice, taking care to coat it with the oil.
- Cook for 30 seconds, stirring constantly.
- Stir in the wine.
- Cook over high heat until the rice has absorbed the wine, about 30 seconds.
- Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.
- Lock the lid in place.
- Over high heat, bring to high pressure.
- Reduce the heat just enough to maintain high pressure, and cook for 4 minutes.
- Turn off the heat.
- Quick-release the pressure by setting the cooker under cold running water.
- Remove the lid, tilting it away from you to allow the steam to escape.
- Set the cooker over medium-high heat, and stir vigorously.
- The risotto will look fairly soupy at this point.
- Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes.
- Stir in the peas when the rice is almost done.
- (If the mixture becomes dry before the rice is done, stir in the extra 1/2 cup of broth.
- The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)
- Turn off the heat.
- Stir in the Parmesan, and salt and pepper to taste.
- Serve immediately, garnished with a little parsley.
- Pass extra Parmesan at the table.
