Risotto Ai Funghi

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - peeled, and (medium)
		Finely chopped
1 cup	160g / 5.6oz	Arborio rice
1 cup	146g / 5.1oz	Chopped fresh mushrooms
		= (or 1/4 cup dried porcini mushrooms,
		Chopped and soaked to rehydrate)
1/4 cup	59ml	Dry white wine
1/4 cup	15g / 0.5oz	Dried tomatoes - chopped, and
		Soaked to rehydrate
2 cups	474ml	Chicken or vegetable broth
		Fresh herbs - to taste
		= (rosemary, basil or thyme)
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

In a 2-quart pressure frypan or larger pressure cooker, heat olive oil over medium high heat. Add onion and saute until translucent.

Add rice, stirring often, until lightly golden. Add mushrooms, stir to mix. Add wine, stir to mix. Add tomatoes and broth. Increase heat to high.

Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 7 minutes.

Remove from heat and use Cold Water Release Method.

Stir in Parmesan cheese.

This recipe yields 4 to 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.