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      RECIPE TITLE "Porcini Risotto with Asparagus"
    recipe drom Pressured Cook copyright © 1999 by Lorna Sass. All rights reserved.

    yieldsserves 4 time 4 Minutes High Pressure, 3 to 4 Minutes Additional Cookingdifficultyeasy

    This is the recipe I turn to time and again when company is coming. It's luxurious and utterly delicious. The only problem is that people can't resist seconds and a recipe that should theoretically serve 6 often serves only 1. But it will serve 4 amply!

    Red wine deepens the flavor and color of this risotto, accentuating the mushrooms' "beefy" flavor. Porcini are so full of flavor that when asparagus is not in season, you can simply omit it and still have a terrific dish.

    You'll find porcini in gourmet shops and through mail-order sources -- or substitute less expensive dried mushrooms for a weeknight family meal.


    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 cup dry red wine
    2 1/2 cups chicken or vegetable broth
    1 1/2 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 to 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 oil and butter in the cooker over medium-high heat. Cook the shallots, stirring frequently, until softened slightly, about 2 minutes. Stir in the rice, taking care to coat it with 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, 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 setting 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 to 4 minutes. Turn off the heat and stir in the asparagus, Parmesan, and salt, if needed. Serve immediately, garnish with parsley. Pass additional grated Parmesan at the table.

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