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Porcini Mushroom Risotto
2 cups water
1 ounce dried porcini mushrooms
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
3 large shallots, chopped
1/2 cup dry white wine
2-3 cups chicken broth
Kosher salt and pepper
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
1. Soften dried mushrooms placing in a medium bowl, add 2 cups boiling water and let steep
for 10 minutes. With slotted spoon, remove mushrooms and chop coarsely. Reserve
mushroom liquid.
2. Melt butter with oil in pressure cooker bowl and set to Browning mode. Stir in rice and shallots
and sauté for 1 minute. Add wine and cook until almost evaporated, stirring frequently, about
1 minute. Mix in 2 cups broth and salt, then mushrooms and reserved mushroom liquid, leaving
any sediment behind in bowl. Cook under pressure for 4 minutes.
3. Release pressure, uncover and set to Browning mode. Cook rice until creamy and tender
but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if necessary, about
2 minutes. Season to taste and mix in cheese and parsley.
Stuffed Artichokes
For stuffing:
2 cups fine fresh bread crumbs from an Italian loaf (1/2 pound)
2 cups grated Parmigiano-Reggiano (3 ounces)
5 cloves garlic, chopped
½ cup finely chopped flat-leaf parsley
¼ cup olive oil
4-6 artichokes, stems and sharp leaved trimmed and
center cavity choke removed with melon baller
1 lemon, halved
2 cups water
2 tablespoons olive oil
1. Combine all ingredients for stuffing.
2. Rub trimmed artichokes with lemon so as not to discolor while stuffing. Stuff leaves with
1 teaspoon of stuffing in between leaves. Fill choke cavity with 2 tablespoons stuffing.
3. Add water and lemon halves to pressure cooker bowl and add artichoke, standing up in
one layer. Drizzle with olive oil.
4. Cover and cook under pressure for 10 minutes or press program indicator for
Fish/Vegetable then adjust cook time to set to the Maximum level of 10 minutes.