Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Pressure Cooker Porcini Risotto

5.0
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
47 min
SERVINGS
4 servings
Dinner Italian
Pressure Cooker Porcini Risotto
Ingredients
  • 4 ounces fresh porcini mushrooms
  • 3 cups beef stock
  • 1/4 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 1/2 cups Arborio rice
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons butter
Instructions
1
Begin by thoroughly cleaning the porcini mushrooms with a soft cloth or vegetable brush, removing any dirt or debris. Slice the mushrooms into manageable pieces for cooking.
2
Next, prepare a saucepan by pouring beef stock over low heat. Cover the pan and keep it warm to maintain its temperature.
3
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Cook minced garlic until it reaches a lightly golden color, approximately 1 minute. Introduce the sliced mushrooms into the skillet and cook until they begin to soften, about 2-3 minutes. Add a half cup of wine and continue cooking until the alcohol has evaporated, leaving 3-5 minutes. Continue to cook the mushrooms until they reach a tender yet still firm texture, replenishing beef stock if necessary, around 10 minutes.
4
Remove the skillet from heat and sprinkle half of the parsley over the cooked mushrooms. Season with salt to taste, then cover the pan and keep it warm.
5
In a stovetop pressure cooker, heat 2 tablespoons of olive oil over high heat. Cook minced spring onion until it becomes softened, approximately 1 minute. Add Arborio rice to the pressure cooker and cook, stirring constantly, until it is toasted and coated with oil, taking about 2-3 minutes. Increase the heat further and pour in the remaining half cup of wine; allow it to simmer until the alcohol has evaporated, and the rice has absorbed most of the wine, approximately 2 minutes.
6
Stir beef stock into the pressure cooker and seal it according to the manufacturer's instructions. Increase the heat to high and cook until the pressure cooker whistles, approximately 5 minutes. Reduce the heat to low and cook for an additional 4 minutes.
7
Remove the pressure cooker from heat and release the pressure according to the manufacturer's instructions. Remove the lid, then fold in the mushroom mixture with 1-2 tablespoons of cooking liquid into the rice. Stir in Parmesan cheese and butter to complete the dish.
8
Finally, sprinkle the remaining parsley on top of the cooked rice.