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23 July 2006

Pressure-Cooker Wild Mushroom Risotto

Pressure-Cooker Wild Mushroom Risotto

Serves 4

Arborio rice is a short-grain, very starchy rice that is traditionally used for risotto.

6 tablespoons unsalted butter

1 pound cremini mushrooms , quartered

1 onion , minced

1 onion , chopped fine

3 cloves garlic , sliced thin

2 cups Arborio rice

1 cup dry white wine

4 1/2 cups low-sodium chicken broth

2 teaspoons soy sauce

1/2 ounce dried porcini mushrooms , rinsed thoroughly

2 ounces Parmesan cheese , grated (1 cup)

1/4 cup minced fresh parsley leaves

1 tablespoon fresh lemon juice

Ground black pepper

1. Melt 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add cremini mushrooms and minced onion and cook until the mushrooms are browned, about 10 minutes. Transfer the mushrooms and onion to a bowl. Melt the remaining butter in the pressure cooker over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the wine and cook until the rice has almost completely absorbed it, about 2 minutes. Stir in 3 1/2 cups of the broth and add the soy sauce and porcini mushrooms, scraping up any rice that sticks.

2. Lock the lid in place and bring to high pressure over high heat. Cook for exactly 4 minutes, adjusting the heat as needed to maintain high pressure.

3. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 1 minute, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away from you.

4. Stir in 1/2 cup of the remaining broth and cook over medium heat, uncovered and stirring often, until the rice grains are mostly tender, about 4 minutes. (If after 4 minutes the rice is still not cooked but the pot is dry, continue to cook, adding the remaining 1/2 cup broth as needed until the rice is mostly tender.)

5. Replace the lid (do not lock) and let the risotto sit off the heat until it is nicely thickened and the rice grains are completely tender, about 4 minutes. Before serving, stir in the sautéed cremini mushrooms and onion, Parmesan, parsley, and lemon juice and season with salt and pepper to taste.