Risotto with Porcini
Pressure Cooker
1 package dried porcini mushrooms
1 1/2 cups boiling water
2 - 2� cups vegetable stock
1 tablespoon olive oil
1 1/2 cups thinly sliced leeks
1-2 cloves finely minced garlic
1/2 teaspoon dried oregano
1 1/2 cups Arborio rice
1 teaspoon salt
2 tablespoons finely minced fresh parsley
1/2 cup freshly grated Parmigiano-Reggiano
Soak the porcini in boiling water for 10 minutes. Lift out the mushrooms
with a slotted spoon and set aside. Strain the soaking water, and then
add enough of the vegetable stock to make 3 1/2 cups liquid. Coarsely
chop the mushrooms. Heat the oil in the pressure cooker and saut� the
leeks and garlic 1-2 minutes. Add oregano, rice, porcini, stock mixture,
and salt. Lock lid in place, and over high heat bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 5
minutes. Reduce the heat with a quick-release method. Remove the lid.
Stir in the parsley and cheese. Serve immediately in shallow soup bowls.
(If, by any chance, the rice is not tender and creamy when you remove
the lid, stir in a bit more stock and cook over medium heat, not under
pressure, until rice is tender. Then add the parsley and cheese and
serve.)
Mushrooms Pressure Cooker Rice Vegetarian |
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