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Wild Mushroom Risotto




Source of Recipe


Marla


List of Ingredients




Wild Mushroom Risotto (pressure cooker)


8 oz. fresh mushrooms
2 cups Arborio
4 cups broth
1/4 cup dry vermouth or cooking wine
2 tablespoons shallots
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
Salt/pepper to taste

Recipe




Coarsely chop mushrooms and shallots; set aside.

In a 6 quart pressure cooker, simmer shallots in hot olive oil for three minutes, stirring often.

Do not brown.

Add mushrooms and Arborio and stir constantly for additional minute.

Add broth and vermouth; stir.

Close lid and bring up to high pressure.

Once pressure has been attained, low heat and pressure cook for 7 minutes.

Release pressure using automatic pressure release or cold-water release, according to manufacturer’s directions.

Thoroughly stir, adding in grated Parmesan cheese and salt and pepper, if desired.