Wild Mushroom Risotto

Serves 4-6

You can change the taste of this dish by using different types of wild mushrooms

ingredients

8 oz (225 g) fresh mushrooms
2 cups (500 ml) Arborio rice
4 cups (1 l) chicken or vegetable stock
1/4 cup (60 ml) dry vermouth or cooking wine 2 tablespoons (30 ml) shallots
1/4 cup (60 ml) grated Parmesan cheese
3 tablespoons (45 ml) olive oil
Salt and pepper to taste

directions

Coarsely chop mushrooms and shallots; set aside. In cooker, simmer shallots in hot olive oil for three minutes, stirring often. Do not brown. Add mushrooms and Arborio rice, and stir constantly for an additional minute. Add stock and cooking wine; stir. Lock the lid in place and bring to pressure, then lower heat and cook for 7 minutes. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Thoroughly stir, adding grated Parmesan cheese and salt and pepper, if desired.

Source: Maria