Porcini Mushroom Risotto

• 2 cups water
• 1 ounce dried porcini mushrooms*
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 1/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
• 3 large shallots, chopped
• 1 teaspoon fennel seeds
• 1/2 cup dry white wine
• 2 cups (or more) low-salt chicken broth
• 1/2 teaspoon salt
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons chopped fresh parsley
• Special equipment: pressure cooker

1. Bring 2 cups water to boil in heavy small saucepan.
2. Add mushrooms.
3. Cover; let stand until mushrooms soften, about 10 minutes.
4. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid.
5. Chop mushrooms coarsely.
6. Melt butter with oil in pressure cooker over medium-high heat.
7. Add rice, shallots, and fennel seeds; stir 1 minute.
8. Add wine and cook until almost evaporated, stirring frequently, about 1 minute.
9. Mix in 2 cups broth and salt, then mushrooms and reserved mushroom soaking liquid, leaving any sediment behind in pan.
10. Lock lid in place.
11. Bring to high pressure over high heat.
12. Cook rice 4 minutes, adjusting heat as necessary to maintain high pressure.
13. Quick-release pressure.
14. Slowly release lid, standing back and allowing steam to escape.
15. Cook rice over medium-high heat until creamy and tender but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes.
16. Mix in cheese and parsley.
17. Season risotto to taste with pepper.
18. *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

water, porcini mushrooms, butter, olive oil, arborio rice, shallots, fennel seeds, white wine, chicken broth, salt, parmesan cheese, parsley, cooker

Taken from www.epicurious.com/recipes/food/views/porcini-mushroom-risotto-108603 (may not work)