http://www.epicurious.com/recipes/food/views/Porcini-Mushroom-Risotto-108603
I left out the fennel seeds and used one onion in place of the shallots (as I usually do). And I used only a half cup of grated parmesan cheese (real, not Kraft). I like risotto in general, and it's a great way to use porcini mushrooms. This recipe also uses the pressure cooker, though it needed to cook a bit more after taking the lid off the pressure cooker. There was still some liquid to be incorporated and stirring needed to make it creamy. Make sure to use arborio rice for the creamy risotto effect.
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