DIRECTIONS
- Heat the oil in the pressure cooker then add the onion sauté.
- Add the garlic and fry 30 seconds
- Add the mushrooms and rice, stir well
- Add the wine, soy sauce and half the cheese
- Close the lid and allow to cook
- Once cooked add parsley and remaining cheese serve
- Chefs tip: add fried chicken or beef strips for a meaty option to the finished dish
INGREDIENTS
- 4 cups vegetable stock
- 40g dried porcini mushrooms rehydrate in the stock)
- 200g mixed mushrooms (brown, Button, shiitake, oyster)
- 1 tbsp oil
- Salt and pepper to taste
- 1 cup onion finely chopped
- 2 tsp garlic, minced
- 2 cups risotto rice
- 1 tbsp soy sauce
- 1 cup white wine
- ¼ cup cream
- ½ cup parmesan grated
- 1 tbsp parsley chopped
- Salt and pepper to taste
