My sister Céline is currently living in Frankfurt, Germany. She plans to return to work in France at the beginning of next year, which makes me deliriously happy. Until then, we make the most of the weekends she spends with us. This Saturday, after our usual afternoon of shopping, Céline came over for dinner. She always appreciates my cooking, so it’s a pleasure to feed her.
For the main course I prepared a porcini walnut risotto in the pressure cooker. I started from a recipe I found years ago on the Cooking Light forums and adapt it to highlight whatever ingredients the risotto calls for.
We each had a small mound of risotto, freshly ground black pepper and a sprinkle of parmesan on top, with a simple green salad on the side. You could also serve the risotto on a bed of salad in a shallow bowl or use a ring to shape it neatly, but for a relaxed family meal I skipped the fuss.
Risotto is always satisfying, and this creamy rice paired beautifully with tender porcini and crunchy walnuts. The three of us finished it off happily. If there had been leftovers, I would have turned them into risotto cakes the next day—pan-fried in a little olive oil, like Italian arancini.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves 3 to 4.
Ingredients
- 720 ml (3 cups) vegetable stock
- 30 grams (1 ounce) dried porcini, rinsed
- 1 small yellow onion, finely sliced
- 3 cloves garlic
- 290 grams (1 1/2 cups) Arborio rice or other risotto rice
- 120 ml (1/2 cup) dry white wine
- 60 grams (1/2 cup) crumbled walnuts
- 40 grams (1/3 cup) freshly grated parmesan, plus extra to serve
- Olive oil
- Fine sea salt
Instructions
- Warm the stock in a saucepan until it simmers, then add the rinsed porcini to soak.
- In the pressure cooker over high heat, heat a drizzle of olive oil and sauté the onion and garlic until translucent.
- Add the rice and stir to coat with oil. Cook a few minutes until the rice grains turn partly translucent.
- Pour in the hot stock with the soaked porcini and add the wine, then stir to combine.
- Close the pressure cooker lid and bring to pressure over medium-high heat. Reduce the heat to maintain pressure and cook for 7 minutes.
- Release the pressure by running cold water over the lid. Open the cooker and taste the rice — it should be tender but still slightly al dente. If needed, return to medium heat for a few minutes more.
- Stir in the walnuts and parmesan, adjust seasoning with salt, and serve immediately.