risotto with porcini mushroom

Mushroom Risotto

DIRECTIONS

  1. Heat the oil in the pressure cooker then add the onion sauté.
  2. Add the garlic and fry 30 seconds
  3. Add the mushrooms and rice, stir well
  4. Add the wine, soy sauce and half the cheese
  5. Close the lid and allow to cook
  6. Once cooked add parsley and remaining cheese serve
  7. Chefs tip: add fried chicken or beef strips for a meaty option to the finished dish

INGREDIENTS

  1. 4 cups vegetable stock
  2. 40g dried porcini mushrooms rehydrate in the stock)
  3. 200g mixed mushrooms (brown, Button, shiitake, oyster)
  4. 1 tbsp oil
  5. Salt and pepper to taste
  6. 1 cup onion finely chopped
  7. 2 tsp garlic, minced
  8. 2 cups risotto rice
  9. 1 tbsp soy sauce
  10. 1 cup white wine
  11. ¼ cup cream
  12. ½ cup parmesan grated
  13. 1 tbsp parsley chopped
  14. Salt and pepper to taste
Make it perfect

Here's What You'll Need

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