Spring Risotto
Ingredients
1 cup grilled and marinated artichokes, cut into quarters
¼ pound assorted wild mushrooms, rough cut into size of large dice
3 tablespoon extra-virgin olive oil
1 teaspoon unsalted butter
1 yellow onion, medium size, small dice
2 cups Arborio rice
4 cups fresh chicken stock
½ cup white wine
1 tablespoon fresh herbs (tarragon, chives or thyme)
½ cup Parmesan cheese
Saucepan of simmering chicken stock in reserve (a cup or two), on the stove
Salt and pepper to taste
Method
1. Preheat a sauté pan or pressure cooker over medium-high heat. Add 2 tablespoons of olive oil. Sauté the mushrooms until cooked through and they begin to caramelize.
2. Preheat a 3-5 liter pressure cooker over medium-high heat, add olive oil and butter. Sauté the onion and rice until rice is thoroughly coated, lightly browned and heated through, about 2 minutes.
3. Stir in the wine and stock and bring to the boil. Correct the seasoning.
4. Secure the lid of the pressure cooker, bring to high pressure, then reduce the heat. Maintain high pressure for 7-10 minutes.
5. Using the quick release method, stop the cooking.
6. Return the pressure cooker to the cooktop. Further reduce or add additional reserved stock if necessary.
7. When the risotto is creamy, al dente, and the excess liquid is reduced, fold in the artichokes, mushrooms and Parmesan. Taste and adjust the seasoning.
Recipe Featured on: Northwest Community Television - Channel 12
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