Serves 4
Ingredients
- ¼ cup unsalted butter
- ¼ cup olive oil
- 3 cups diced mushrooms
- 1 cup chopped onion
- 2 garlic gloves, minced
- 1 sprig rosemary (or thyme)
- 1 ½ cups Arborio rice
- ¾ cup white wine
- 900 ml chicken or vegetable stock
- salt and ground black pepper to taste
- ½ cup shaved or grated Parmesan cheese
Method:
- Turn on the heat and in your Per Velocità pressure cooker, melt the olive oil and butter.
- Add the onion and garlic and gently sauté until translucent.
- Add the mushroom till slightly softened.
- Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes.
- Pour in wine; let it simmer for 3 minutes and let the alcohol evaporate.
- Pour in stock, make sure to scrape the sides of the pot. Simmer for 1 minute.
- Cover the cooker with the lid, turn the valve to ‘grain/ vegetable setting’ and bring to pressure.
- Cook under pressure for 7 minutes.
- To release the pressure, use the natural release method (allow pressure to drop naturally)
- For quick release, carefully transfer the pressure cooker to the sink and cool off the pot under cold water until the pressure has dropped - careful to avoid the valves/vents (cold water release method). Let it rest for 5 minutes.
- Open the lid stir in Parmesan cheese, additional butter and serve.
