Porcini are the most flavourful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!
100g fresh porcini mushrooms
1.2 litres beef stock for regular pan, 750ml for pressure cooker
4 tablespoons extra virgin olive oil, divided
1 garlic clove, crushed
240ml white wine, divided
salt and pepper, to taste
1 bunch fresh parsley, chopped and divided
1 spring onion, finely sliced
350g Arborio rice
50g grated Parmesan cheese
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Clean the porcini mushrooms with a small knife taking off the dirt and brushing the mushrooms with a clean cloth. A veggie brush will also work. If they are very dirty, pass quickly under running water. Dry well. Do not soak in water or they will get soggy. Slice into medium-sized pieces.
In a saucepan, heat up the beef stock and keep warm over low heat.
Heat half of the oil in a frying pan and cook the garlic until lightly golden. Add mushrooms and stir with a wooden spoon to coat in oil. Let cook for a few minutes, then turn up the heat and pour in half of the wine. Cook for a few minutes until the alcohol evaporates. Continue to cook for 10 minutes, or until mushrooms are soft but still firm. If needed, add a tablespoon or two of beef stock to make sure they don't dry out. Season with salt, sprinkle with half of the parsley and keep warm.
If using a Pressure Cooker:
Heat remaining 2 tablespoons oil in a pressure cooker and cook the spring onion until softened. Add the rice and toast for a few minutes, until it becomes translucent and has absorbed the oil. Turn up the heat, pour in the remaining 120ml of wine and simmer until the alcohol has evaporated and the wine is mostly absorbed by the rice.
Pour 750ml of hot beef stock in the pressure cooker, stir and close the lid. Place cooker over high heat until it starts to whistle, then turn down to low heat and cook exactly 4 minutes from the time you hear it whistle.
Remove from heat, release pressure from the cooker and open once no longer at pressure. Stir the rice and fold in the porcini with a tablespoon or two of its cooking liquid. Add butter and Parmesan and stir well. Let rest for 2 to 3 minutes. In this time the rice will expand, absorb the porcini flavour and absorb the remaining stock. Serve immediately garnished with remaining parsley and additional Parmesan, if liked.
If using a Regular Saucepan:
Heat remaining 2 tablespoons oil in a saute pan or saucepan and cook the spring onion until softened. Add the rice and toast for a few minutes, until the it becomes translucent and has absorbed the oil. Turn up the heat, pour in the remaining 120ml of the wine and simmer till the alcohol has evaporated and the wine is mostly absorbed by the rice.
Once the wine has been absorbed, reduce heat to medium and begin to add 1.2L of the hot stock, a ladleful at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 to cook fully.
Five minutes before removing from the heat, stir the porcini mushrooms into the pan with any pan juices. Continue to cook and stir until the rice is done, adding more beef stock if needed.
Remove from heat. Add butter and Parmesan and stir well. Let rest for 2-3 minutes. Serve immediately garnished with remaining parsley and additional Parmesan, if liked.
Make a vegetarian version by using vegetable stock and, if desired, using a vegetarian Parmesan substitute.