Porcini Risotto With Asparagus
4 minutes high pressure
3 - 4 minutes additional cooking
1 1/2 ounces (1 1/2 cups loosely packed) dried porcini mushrooms
3 cups boiling water
1 1/2 pounds asparagus, trimmed
1 tablespoon olive oil
1 tablespoon butter
3/4 cups finely chopped shallots
2 cups arborio rice
1/2 cups dry red wine
2 1/2 cups chicken or vegetable broth
1 1/4 teaspoons salt, or to taste
1 cup freshly grated Parmesan cheese, plus more to pass at the table
3 tablespoons minced fresh parsley, for garnish
Place the porcini in a medium bowl and pour the water on top. Cover and
let sit until the mushrooms are soft, about 10 minutes. Meanwhile steam the
asparagus in the cooker until tender-crisp, 3-5 minutes, depending on thickness.
Run under cold water to set the color, then cut on a sharp diagonal into 1/2
inch slices. Set aside. Lift out the porcini with a slotted spoon and chop
any large pieces. Set the mushrooms and soaking liquid aside separately.
Rinse and dry off the cooker. Heat the oil and butter in the cooker over
med high heat. Cook the shallots, stirring frequently, until softened
slightly, about 2 minutes. Stir in the rice, taking care to coat it with the oil.
Add the wine and continue cooking and stirring until most of it has evaporated, about 1 minute.
Carefully pour in the mushroom broth taking care to leave any sediment
on the bottom of the bowl. Stir in the porcini, chicken broth, and salt.
Lock the lid in place. Over high heat, bring to high pressure. Reduce
the heat just enough to maintain high pressure and cook for 4 minutes. Quick
release the pressure by wetting the cooker under cold running water.
Remove the lid, tilting it away from you to allow excess steam to escape.
Boil over medium-high heat, stirring constantly, until the rice is
tender but still chewy and the risotto loses most of its soupiness and
becomes creamy and thick 3-4 minutes. Turn off the heat and stir in the
asparagus, Parmesan, and salt, if needed. Serve immediately in large shallow
bowls, garnished with parsley. Pass additional grated Parmesan at the table.
Source: USENET rec.food.cooking - 2000