Some find mushrooms, and some find happiness. When I’m gifted freshly picked mushrooms, I find both.
They smell of damp forest, wet wood, leaves, and secrets. They smell of those slow walks among the trees where everything is silent and wonderful in front of the discovery of a brown cap popping out of the ground like a little miracle. Fresh porcini mushrooms are not bought, they are conquered!
As soon as I bring them into the kitchen, even before cooking them, they immediately release their fragrance that makes me think of fairies, gnomes, and mosses, hollow trunks full of mysteries, and old trees that hold secrets.
Then hunger sets in, and that’s when the pressure cooker plays the role of the magic wand. Yes, because in just 7 minutes, it can bring out a risotto worthy of applause, creamy, enveloping, that enhances every nuance of the porcini without covering it up, without stress, without having to stand there stirring and stirring the rice.
Pressure Cooker Porcini Mushroom Risotto and other interesting recipes at this link:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 10.6 oz porcini mushrooms (fresh)
- 8.8 oz Carnaroli rice
- 1 shallot
- 4.2 cups vegetable broth
- 1 glass dry white wine
- to taste extra virgin olive oil
- 1 knob butter
- parsley (to taste)
- to taste grated Parmesan cheese
Tools
- 1 Pressure cooker lagostina
- Ladles lagostina
- 1 Pan moneta
Preparation
In a separate pan, melt some butter with a drizzle of oil and sauté the mushrooms for 5/6 minutes. Set them aside and add them after the pressure cooking to keep them meaty and fragrant;
In the pressure cooker, sauté the shallot in oil and butter;
Add the rice and toast it well;
Deglaze with white wine. Stir and let it evaporate;
Pour the hot broth (already salted), enough to cover the rice well (about double the volume of the rice). Close the lid;
From the whistle, count 7 minutes;
Open the pot, add the sautéed porcini, stir in the butter and Parmesan. Mix well, let it rest for 2 minutes with the lid on top;
Garnish with parsley.
