I love risotto, creamy and done not mushy. What I don’t love is standing over a hot stove for almost 40 minutes constantly stirring and adding half ladels of broth into it. Hubby on the other hand is not fond of it and for me to just stand there and do it for myself in addition to all the other items for dinner for just myself has always seemed tiring to me. Enter my electric pressure cooker!  If you have been reading this blog since I started it then by now you know I love the pressure cooker, having gotten my first back the year we got married (1970) they have always had a place in my kitchen. I will admit that this dish was a true experiement for me tonight, I wasn’t sure it would work out at all but figured what would it cost to try, some rice, broth and a few minutes of my time. It actually came out amazingly great and it will definitely be my new way of cooking the dish, I will be able to have it in a few minutes whenever the mood hit me and that is great.

                                                 Matties PC Risotto

1  cup aborio or cannaroli rice

1  small onion diced into small pieces

2  tablespoons olive oil

2-3  porcini mushrooms, reconstituted, drained and chopped

1  cup dry white wine

2  1/2 cups unsalted chicken broth

2   tablespoons butter

1/2  cup parmigiano reggiano, plus more for the table

In an electric pressure cooker add the oil and set the cooker to the browning function, when it is hot add the onion, the rice and the chopped mushrooms, stir and cook until the rice is translucent and well coated with the oil, about 5 minutes.  Add the wine and continue cooking until it is almost  all absorbed by the rice. Add the chicken broth and close the pressure cooker, set it to low pressure and the timer to 8 minutes. When the timer dings let the pressure release naturally for 5 minutes and then do a quick release of the remaining pressure. Open the cover and add the butter, stir it into the rice and then add the 1/2 cup of the parmigiano, stir well and place into bowls. Pass a separate bowl of parmigiano at the table for any who want more on theirs.