Tuesday, January 22, 2013

Speedy Risotto

Mushroom Risotto

My clan loves risotto anytime of the year. But, we crave it especially during these cold, dark days when comfort food makes us so happy. My sister makes a divine risotto the old fashioned way (stir, stir, stir, pour in broth, stir, stir, stir). However, I must confess to a severe lack of patience with that method.

But, I discovered a way to feed our need for risotto in just a few minutes--my trusty pressure cooker! I have a Fagor electric pressure cooker which can be a personal chef's--or a home cook's--best friend. I make broths and soups and parts of recipes with it all the time. It works beautifully for risotto, turning out a creamy, perfectly textured dish each time.

Risotto is incredibly versatile and you can add most anything to it. Today, I will give you my recipe for Mushroom Risotto, using the Fagor cookbook's "Fagor's Never Fail Risotto" recipe as the base. Enjoy!

Mushroom Risotto
Serves 4-6

Handful of porcini mushrooms
1 cup warm water
3 tablespoons olive oil, divided
1 tablespoon butter
1/4 cup diced onion or shallot
1 pound crimini mushrooms, sliced
1 tablespoon thyme (or 2 tablespoons fresh thyme)
salt and pepper
1 cup Arborio rice
2 cups chicken broth
1/4 cup white wine
1/4 cup grated Parmigiano Reggiano
Fresh Italian parsley, minced

Rehydrate porcinis in warm water; carefully drain mushrooms to avoid any grit that has settled at the bottom. Discard liquid and set aside porcinis.

While procinis are rehydrating, in a large pan, saute garlic and onion in 1 tablespoon olive oil and butter, until onion is translucent. Stir in criminis and thyme; saute until mushrooms give up their water and become browned. Add the rehydrated porcinis and saute for another minute or so. Sprinkle with salt and pepper and set aside.

Pour remaining 2 tablespooons olive oil into the pressure cooker and turn on the "browning" setting. Add rice and saute about 5 minutes. This keeps the rice grains from sticking to each other. Turn off browning setting, add remainder of broth and wine. Close the lid and turn the knob to "pressure." Set the timer for 10 minutes on high pressure.

When done, release pressure and open cooker. Stir in the mushroom mixture and cheese. Serve, sprinkled with parsley.



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