Ingredients
- 1 onion
- 1 clove of garlic
- 25 g dried porcini mushrooms
- 1/2 bunch parsley
- 1 tbs olive oil
- 250 g risotto rice
- 100 ml dry white wine
- 500 ml vegetable broth
- 50 g butter
- 30 g chopped Parmesan cheese
- salt, pepper
Preparation
1. Peel and finely chop the onion and garlic. Roughly chop porcini mushrooms. Finely chop the parsley leaves.
2. Add olive oil to the pot along with the onion and garlic. Heat the pot on highest level up to the roasting window, switch to a low level.
3. Roast onion and garlic a little while stirring, add rice and also roast a little, deglaze with wine and boil down a bit while stirring. Add broth and porcini mushrooms, stir and put on Secuquick softline and close.
4. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area.
5. At the end of the cooking time, place the pot in the inverted lid and let stand for approx. 6 minutes. Then depressurize the pot and remove Secuquick.
6. Mix the chopped parsley, butter and Parmesan into the risotto. Season to taste with salt and pepper.
This recipe has been tested and approved by AMC.
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