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Pressure Cooker Porcini Risotto
This recipe, adapted from the slow-cooking maven Lorna Sass, proves that pressure cookers shouldn’t be associated with overcooked food. The rice turns out perfectly in the end, and you save a lot of time and effort. It’s finished off with peas for a bit of color, and the usual cheese, salt and pepper. It’s a meal that will justify buying that pressurized pot. —Mark Bittman
Ingredients
  • 1 tablespoon olive oil or butter
  • ½ cup finely chopped onions
  • 1 ½ cups arborio rice
  • ½ cup dry white wine or dry vermouth
  • 3 to 3 ½ cups chicken or vegetable broth
  • 1 ounce dried porcini, broken into bits
  • 1 cup frozen peas
  • ½ cup grated Parmesan, plus more to pass at the table
  • Salt and freshly ground pepper to taste
  • 2 tablespoons chopped parsley, for garnish
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