Mushroom risotto

on

INGREDIENTS

    • 2 cups of Arborio Rice
    • 4 cups vegetable broth
    • 1 onion, chopped
    • 1 swig of white wine Extra Virgin Olive Oil
    • 1 tablespoon parmesan cheese
    • Mushrooms
    • salt and pepper to taste

INSTRUCTIONS

    1. Sauté the onion until it becomes translucent (about 5 minutes).
    2. Add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions, the rice will turn from solid white to translucent as it absorbs the oil and onion juice, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted!
    3. Add a swig of white wine and un-stick any grains from the bottom of the cooker with it and stir the rice until the wine has fully evaporated.
    4. Add the broth and mushrooms
    5. Close and lock the lid of the pressure cooker. Cook for 5-6 minutes at high pressure.
    6. When time is up, open the cooker by releasing the pressure.
    7. The risotto should appear just slightly too wet. Stir, and the rice will continue to absorb the extra liquid in about 30 seconds.
    8. Add cheese

Comments

Post a Comment