Porcini Mushroom Risotto

Ingredients

  • 2 cups water
  • 1 ounce dried porcini mushrooms*
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 ½ cups arborio rice or medium-grain white rice (about 9 ½ ounces)
  • 3 large shallots, chopped
  • 1 teaspoon fennel seeds
  • + 6 more ingredients
    • ½ cup dry white wine
    • 2 cups (or more) low-salt chicken broth
    • ½ teaspoon salt
    • 1 cup freshly grated Parmesan cheese (about 3 ounces)
    • 2 tablespoons chopped fresh parsley
    • Special equipment: pressure cooker

1. Bring 2 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 10 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid. Chop mushrooms coarsely. 2. Melt butter with oil in pressure cooker over medium-high h...

View full recipe at SpringPad

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