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421

Prep: 5 minutes
Cook: 15 minutes
Serves: 5

Wild Mushroom Risotto

Unlike with traditional risotto recipes, you won’t need to spend hours adding your stock a spoon at a time. The PKP gives you lovely creamy risotto in just eight minutes.

To lift the dish off the plate, try sprinkling with some grated parmesan and chopped parsley.

Ingredients

2 tbsp olive or cooking oil

1 onion, finely chopped

2 garlic cloves, crushed

20g dried wild mushrooms, soaked in 100ml boiling water for 20 mins, finely chopped (keep the water)

1 tbsp fresh thyme (or 1 tsp dried thyme)

425g Arborio risotto rice (or any short grain rice)

850ml vegetable stock

1 dash (~50ml) of white wine

Salt and pepper (to taste)

Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker

The Method

Select the FRY function and press START, then add the oil and allow to heat. Add the onion, garlic and thyme and stir regularly for ~2 minutes until the onion begins to soften.

Add the uncooked, unwashed rice and toast for ~2 minutes until the rice starts to turn glossy, then press CANCEL.

Add the white wine, chicken stock and leftover mushroom water, stir to combine and scrape any rice that has stuck to bottom. Season with salt and pepper.

Put the lid on and close the pressure valve then select the RICE function, adjust the time to 6 minutes and press START.

When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve, removing the lid, and giving the risotto a final stir.

Grate the parmesan over the top and serve.

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