Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto) Recipe

  • on October 2, 2017
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1. 4 ounces fresh porcini mushrooms
2. 3 cups beef stock
3. 1/4 cup extra-virgin olive oil, divided
4. 1 clove garlic, crushed
5. 1 cup white wine, divided
6. 1 bunch fresh parsley, chopped, divided
7. salt to taste
8. 1 spring onion, finely sliced
9. 1 1/2 cups Arborio rice
10. 3/4 cup grated Parmesan cheese
11. 2 tablespoons butter
Prep:15 Minutes, Cook:30 Minutes, Ready In:47 Minutes
Directions :
1. brush dust off porcini mushrooms with a smooth fabric or vegetable brush. slice into bite-sized pieces.
2. pour red meat stock into a saucepan over low warmness. cowl and hold heat.
three. heat 2 tablespoons olive oil in a skillet over medium warmth. cook dinner garlic until lightly golden, approximately 1 minute. stir in mushrooms; cook until slightly softened, 2 to a few mins. pour in half of cup wine; cook dinner till alcohol evaporates, 3 to five minutes. preserve cooking till mushrooms are smooth however nonetheless firm, including a little beef inventory in the event that they look dry, approximately 10 minutes.
4. do away with skillet from heat; sprinkle half of the parsley over mushrooms. season with salt. cowl and preserve heat.
five. heat ultimate 2 tablespoons olive oil in a stovetop strain cooker. cook spring onion till softened, about 1 minute. upload arborio rice; cook dinner and stir till toasted and covered with oil, 2 to 3 mins. increase heat and pour in final 1/2 cup wine; simmer till alcohol has evaporated and rice has absorbed most of the wine, about 2 mins.
6. stir beef stock into the pressure cooker. seal in keeping with producer’s instructions. growth heat to excessive; cook until cooker whistles, approximately 5 minutes. lessen heat to low and cook dinner for four mins.
7. eliminate cooker from warmness and launch stress in keeping with manufacturer’s instructions. get rid of the lid. fold mushroom combination, with 1 to two tablespoons cooking liquid, into the rice. stir in parmesan cheese and butter. let stand for two to a few mins. sprinkle last parsley on top.
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