Ingredients

• 4 ounces fresh porcini mushrooms
• 3 cups beef stock
• 0.25 cups extra-virgin olive oil , divided
• 1 clove garlic , crushed
• 1 cup white wine , divided
• 1 bunch fresh parsley , chopped, divided
• salt to taste
• 1 spring onion , finely sliced
• 1.5 cups Arborio rice
• 0.75 cups grated Parmesan cheese
• 2 tablespoons butter

Instructions

1. 1 Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
2. 2 Pour beef stock into a saucepan over low heat. Cover and keep warm.
3. 3 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
4. 4 Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
5. 5 Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
6. 6 Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
7. 7 Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.

Nutrition per serving