@wtg said in WTF Cookbook:
From wtg:
Risotto Ai Funghi in the Instant Pot
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 cup arborio rice
1 cup chopped fresh mushrooms OR 1/2 cup dried porcini mushrooms, chopped and soaked to rehydrate
1/4 cup dry white wine
1/4 cup dried tomatoes, chopped and soaked to rehydrate (optional for me)
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese
Heat oil in pressure cooker (medium Saute setting). Add onion and saute until translucent.
Add rice, stirring often, until lightly golden.
Add mushrooms, stir to mix.
Add wine, stir to mix. Add tomatoes and broth.
Set cooker to Pressure Cooker, high pressure setting. Cook for 7 minutes.
Use quick pressure release.
Stir in Parmesan cheese.
(To double the recipe, only increase the broth to 3 1/2 cups.)
I use this risotto recipe all the time, but last night I set it for 6 minutes instead of 7. A little al dente, not so smushy. 6 minutes will be my go-to from now on. Also, I’ve been using the rest of a giant Costco bin of dried mushrooms, so this is a pantry dish at this point. (No tomatoes.) Winner!
