PORCINI MUSHROOM RISOTTO
Categories Mushroom Rice Appetizer Side Vegetarian Parmesan White Wine Fall Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
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Moshfiqul Royson
[email protected]I can't wait to make this risotto again. It's definitely going to be a new favorite in my household.
Rabin Tmg
[email protected]This risotto is a great make-ahead dish. You can make it ahead of time and then reheat it when you're ready to serve.
Tarla Emeline
[email protected]I added a few extra vegetables to the risotto, like peas and carrots. It made the dish more colorful and flavorful.
C Wdnr
[email protected]I used a dry white wine instead of the vermouth, and it turned out great. I think the dry wine gave the risotto a more subtle flavor.
Ail Gul
[email protected]I wasn't sure how I would like the porcini mushrooms, but they were actually really good. They added a nice earthy flavor to the risotto.
Arbaz Kakar
[email protected]This risotto is a bit pricey to make, but it's worth every penny. The ingredients are high-quality, and the flavor is amazing.
Krishnamoorthy Prashanth
[email protected]I've never made risotto before, but this recipe was easy to follow. I'm so glad I tried it, because it's now one of my favorite dishes.
TOP TEN MASTERS
[email protected]This recipe is a great way to use up leftover porcini mushrooms. I always have a few extra on hand, and this is a delicious way to use them up.
King Aluan Official
[email protected]I made this risotto for my family, and they all loved it. Even my picky kids ate it up!
Mahmud Khan
[email protected]This risotto is perfect for a special occasion dinner. It's elegant and delicious, and it's sure to wow your guests.
Abby Trusty
[email protected]I love the combination of porcini mushrooms and arborio rice. It's a classic combination that never fails to impress.
Rosalie M
[email protected]This recipe is a keeper! I've already made it twice, and it's been a hit both times.
Chris Shah
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The porcini mushrooms and white wine give it a really unique and delicious flavor.
Saud Khan
[email protected]This risotto was a bit more work than I expected, but it was well worth the effort. The final dish was creamy, flavorful, and packed with umami.
Family Lopez
[email protected]I've made risotto many times before, but this recipe takes it to the next level. The porcini mushrooms add a depth of flavor that is simply irresistible.
Abad Hotak
[email protected]This porcini mushroom risotto was an absolute delight! The flavors were rich and complex, and the texture was perfectly creamy. I followed the recipe exactly, and it turned out beautifully.