This recipe is done in a pressure cooker (I use a 6 quart Fagor) with a triple-ply base. I am always trying different recipes in the pressure cooker. Risotto is one of my favourites. I use it as the main dish with the addition of lentils. With or without lentils, I serve it as a side to roasted salmon with wilted spinach. I specify arborio rice but use Carnaroli or Vialone Nano, if you can find either, for the best results. Green lentils are used since they hold their shape in a pressure cooker. Romano cheese is my personal preference over parmesan.
Portion size6 servings
Credits :Peter Petrucci
Rinse the dried porcini mushrooms under cold water to remove any grit. Place the porcini in 1 1/4 cups of hot water for at least 30 minutes. Strain the mushrooms keeping the liquid. Add the strained mushroom liquid to the vegetable broth to make 4 cups total liquid. Coarsely chop the mushrooms. Set aside until needed. Add 2 tablespoons of olive oil to the pressure cooker and heat. Saute the fresh mushrooms in the cooker under medium-high heat until nicely browned, about 10 minutes. Remove the mushrooms and set aside. Add the remaining 2 Tbs of olive oil to the pressure cooker over medium heat. Add the chopped onion and garlic and cook until softened, about 3 minutes. Add the rice and stir until coated with the oil, about 1 minute. Add the white wine and cook until it is absorbed. Scrape the sides to get all the mushroom bits into the liquid. Add the porcini mushrooms, the green lentils and the 4 cups of liquid. Lock the lid in place. Increase the heat to high until the cooker reaches pressure. Reduce the heat as necessary to maintain the high pressure setting. Cook for 7 minutes. In the meantime, heat the remaining oil in a skillet. Add the sage leaves and quickly fry for 1 minute, turning once. Set aside on a paper towel to drain. Remove the cooker from the heat and quick-release the pressure under cold running water. Unlock the lid and check for consistency. The rice and lentils should be 'al dente' and the liquid is creamy, not soupy. If needed, return the cooker to medium high heat and cook without pressure, stirring, until the consistency is reached. This should not be more than 5 minutes. Remove from the heat and stir in the 2 Tbs butter, the romano cheese and the sauteed mushrooms. Adjust the salt and pepper as needed. Serve immediately in heated soup bowls, topping the risotto with a few sage leaves and some additional romano cheese sprinkled on top.