For an even richer flavor, consider using homemade beef stock. If fresh porcini mushrooms are not available, dried porcini can be substituted. Rehydrate them in warm water before using, and reserve the soaking liquid to add depth to the beef stock. Be sure to stir the rice frequently while toasting to ensure even cooking and prevent sticking.
Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto)
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME47 mins
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SERVING4 People
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VIEWS11
Experience the unparalleled flavor of porcini mushrooms in this luxurious risotto. This recipe offers both a traditional method and a speedy pressure cooker version, delivering authentic Italian taste in just minutes!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol29 mg
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Fiber2 g
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Protein16 g
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Saturated Fat9 g
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Sodium389 mg
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Sugar4 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Clean the porcini mushrooms by gently brushing off any dirt with a clean cloth or vegetable brush. Slice into bite-sized pieces.
02
Step
0 mins
Pour the beef stock into a saucepan over low heat. Cover to keep warm.
03
Step
19 mins
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic and cook until lightly golden (approximately 1 minute). Stir in the sliced mushrooms and cook until slightly softened (2 to 3 minutes). Pour in 1/2 cup of white wine and cook until the alcohol evaporates (3 to 5 minutes). Continue cooking until the mushrooms are tender but still firm, adding a little beef stock if they begin to look dry (about 10 minutes).
04
Step
0 mins
Remove the skillet from heat. Sprinkle half of the chopped parsley over the mushrooms. Season with salt. Cover to keep warm.
05
Step
8 mins
Heat the remaining 2 tablespoons of olive oil in a stovetop pressure cooker. Cook the finely sliced spring onion until softened (about 1 minute). Add the Arborio rice and cook, stirring constantly, until toasted and coated with oil (2 to 3 minutes). Increase the heat and pour in the remaining 1/2 cup of white wine. Simmer until the alcohol has evaporated and the rice has absorbed most of the wine (about 2 minutes).
06
Step
9 mins
Stir the beef stock into the pressure cooker. Seal the pressure cooker according to the manufacturer's instructions. Increase the heat to high and cook until the cooker whistles (about 5 minutes). Reduce the heat to low and cook for 4 minutes.
07
Step
9 mins
Remove the pressure cooker from heat and release the pressure according to the manufacturer's instructions. Remove the lid. Gently fold the mushroom mixture, along with 1 to 2 tablespoons of cooking liquid from the mushrooms, into the rice. Stir in the grated Parmesan cheese and butter. Let the risotto stand for 2 to 3 minutes. Sprinkle the remaining parsley on top before serving.
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Garfield Rippin
Jul 1, 2025I added a splash of truffle oil at the end for extra indulgence. Delicious!
Johnathan Nienow
Jul 1, 2025I think next time I'll try adding some sausage for extra protein. Sounds like it would be a great addition!
Kelsie Ward
Jun 28, 2025The instructions were very clear and easy to follow, even for a beginner like me.
Marie Bogan
Jun 28, 2025I used dried porcini and the flavor was still amazing. Thanks for the tip!
Laila Parker
Jun 26, 2025Fantastic recipe! The risotto turned out perfectly al dente.
Catharine Hettinger
Jun 25, 2025This recipe was a game-changer! The pressure cooker method is so fast, and the risotto was perfectly creamy.
Mike Fisher
Jun 25, 2025This recipe is a lifesaver on busy weeknights. So glad I found it!
Camila Kreiger
Jun 25, 2025My family loved this! It's definitely going into our regular rotation.
Neha Langworth
Jun 24, 2025I found it helpful to have all my ingredients prepped before starting, especially since the pressure cooker part goes so quickly.