Recipe: Sur La Table's Risotto Al Funghi

Makes 6 servings 1 tablespoon olive oil

1 1/2 cups chopped onion

1 cup raw arborio rice

1 cup sliced fresh mushrooms

1/4 cup dried porcini mushrooms, chopped and soaked in warm water to rehydrate

1/4 cup dry white wine

1/4 cup dried tomatoes, chopped and soaked in warm water to rehydrate

2 cups chicken or vegetable broth (see note)

Fresh herbs to taste, such as rosemary, basil or thyme

1/4 cup grated parmesan cheese

Salt and pepper to taste

1. In a 2-quart pressure fry pan or larger pressure cooker, heat olive oil over medium heat. Add onion and sauté until translucent. Add rice and cook, stirring often, until lightly golden.

2. Add fresh and dried mushrooms; stir to mix. Add wine, stir to mix. Add tomatoes and broth. Increase heat to high.

3. Stir in fresh herbs of choice. Continue to stir until mixture comes to a boil.

4. Close lid and bring to low pressure over high heat. Adjust heat to stabilize pressure at low pressure. Cook for 7 minutes. If your pressure cooker does not have adjustable pressure, cook 6 minutes.

5. Remove from heat and quick-release the pressure. Stir in parmesan cheese. Add salt and pepper to taste.

Note: If you double this recipe, increase the broth to only 3 ½ cups.

Adapted from "Quick Cuisine, The Art of Pressure Cooking" by Kuhn Rikon