Porcini Mushroom Risotto Recipe

Porcini Mushroom Risotto Recipe

  • 2 cups water
  • 1 ounce dried porcini mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 1/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
  • 3 large shallots, chopped
  • 1 teaspoon fennel seeds
  • 1/2 cup dry white wine
  • 2 cups (or more) low-salt chicken broth
  • 1/2 teaspoon salt
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 2 tablespoons chopped fresh parsley
  • Special equipment: pressure cooker
  1. Bring 2 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 10 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid. Chop mushrooms coarsely.
  2. Melt butter with oil in pressure cooker over medium-high heat. Add rice, shallots, and fennel seeds; stir 1 minute. Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 2 cups broth and salt, then mushrooms and reserved mushroom soaking liquid, leaving any sediment behind in pan. Lock lid in place. Bring to high pressure over high heat. Cook rice 4 minutes, adjusting heat as necessary to maintain high pressure. Quick-release pressure.
  3. Slowly release lid, standing back and allowing steam to escape. Cook rice over medium-high heat until creamy and tender but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes. Mix in cheese and parsley. Season risotto to taste with pepper.
  4. Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.