Recipes

Risotto Ai Funghi
1. In a 2-quart Pressure Frypan or larger
pressure cooker, heat olive oil over medium high
heat. Add onion and sauté until translucent.
2. Add rice, stirring often, until lightly golden.
3. Add mushrooms, stir to mix.
4. Add wine, stir to mix. Add tomatoes and broth.
Increase heat to high.
5. Stir in fresh herb of choice. Continue to stir
until mixture comes to a boil.
6. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 7 minutes.
7. Remove from heat and use Cold Water
Release Method, see page 10.
8. Stir in Parmesan cheese.
Makes 4 to 6 servings
Approximate Nutritional Analysis Per Serving:
196 calories / 6g protein / 31g carbohydrates / 4g fat
1g dietary fiber / 3mg cholesterol / 365mg sodium
1 tablespoon olive oil
1 medium onion,
peeled and finely
chopped
1 cup arborio rice
1 cup chopped fresh
mushrooms, OR
1
/4 cup dried porcini
mushrooms,
chopped and
soaked to
rehydrate
1
/4 cup dry white wine
1
/
4 cup dried
tomatoes, chopped
and soaked to
rehydrate
2 cups chicken or
vegetable broth
Fresh herbs –
rosemary, basil or
thyme to taste
1
/4 cup grated
Parmesan cheese
50
0
15
30
45
If you double this recipe, only increase the
broth to 3 1/2 cups.
To get a rich, creamy taste, add butter or
cream to embelish the recipe.
■
■