Great Vegetarian Cooking Under Pressure
Risotto with Porcini
Page 154
(1 review)
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A very nice risotto. And fast because of the pressure cooker. The first bit of the cooking is the same as a regular risotto, but once you've added the rice and oiled it down, you just add all the liquid, close the pot, and let it cook. That part is done is way less than ten minutes. And I wasn't standing there stirring in the stock ladleful by ladleful.
The recipe says it serves six as an appetizer and four as a main course. I halved the recipe as a main course for two and that was a good portion.
And it tasted good.
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