Wild Mushroom Risotto (PKP 4.8L & 5.7L)
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.
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
2 tbsp Parmesan cheese
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the onion, garlic and thyme and stir regularly for about 2 minutes until the onion begins to soften.
Add the uncooked, unwashed rice and toast for about 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 and adjust the time to 6 minutes.
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 sprinkled with a little chopped parsley.