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Pressure-Cooker Porcini Risotto

Mark Bittman
  • 15 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Onions

2 tbsp

Parsley

1 cup

Peas, frozen

3 cups

Chicken or vegetable broth

1 1/2 cups

Arborio rice

1

Salt and freshly ground pepper

1 tbsp

Olive oil or butter

1/2 cup

Parmesan, grated

1/2 cup

White wine or dry vermouth, dry

1 ounce dried porcini, broken into bits