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Export 12 ingredients for grocery delivery
Step 1
Dried Mushrooms - Place dried Mushrooms in 2 cups of boiling water and let soften for 10 minutes. Using a slotted spoon, transfer Mushrooms to cutting board and coarsely chop. Reserve soaking liquid.Fresh Mushrooms – Clean Mushrooms and slice.
Step 2
Select Sauté or Browning on your Pressure Cooker and allow to heat. Add oil and butter to cooking pot.
Step 3
Add rice, shallots and fennel seeds and stir for three minutes.
Step 4
Add wine and cook until almost evaporated, stirring frequently, about 1 minute.
Step 5
Mix in Chicken Stock and Mushroom Soaking Water (or Fresh Water) (3.5 cups altogether), Salt and Mushrooms.
Step 6
Lock lid in place and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep is heard, do a Quick Release.
Step 7
Turn Pressure Cooker off and Select Sauté or Browning. Stir rice until creamy and tender but still firm to the bite, approximately 2 minutes. If more liquid is needed, stir in a little more broth or reserved liquid. Add a liquid, a little at a time, until desired creaminess is achieved.
Step 8
Mix in cheese and parsley and season Risotto with pepper, to taste.
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