Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto)
With a stovetop pressure cooker, this authentic Italian risotto with porcini mushrooms will be ready after just 4 minutes of cooking!
Brush dirt off porcini mushrooms with a clean cloth or vegetable brush.
Slice into bite-sized pieces.
Pour beef stock into a saucepan over low heat.
Cover and keep warm.
Heat 2 tablespoons olive oil in a skillet over medium heat.
Cook garlic until lightly golden about 1 minute.
Stir in mushrooms; cook until slightly softened 2 to 3 minutes.
Pour in 1/2 cup wine; cook until alcohol evaporates 3 to 5 minutes.
Continue cooking until mushrooms are tender but still firm adding a little beef stock if they look dry about 10 minutes.
Remove skillet from heat; sprinkle half the parsley over mushrooms.
Season with salt.
Cover and keep warm.