Rice with Wild Mushrooms

1 tablespoons olive oil
1 onion, chopped
1 cup white long grain or arborio rice
1/4 cup dried porcini mushrooms, soaked for 30 minutes in warm water
and then snipped into small chunks
1/4 cup dry white wine
1 oz. pkg. dried tomatoes, soaked and chopped
2 cups chicken or vegetable broth
fresh basil or thyme, snipped
1/4 cup freshly grated Parmigiano-Reggiano cheese

In pressure cooker bottom, heat oil over medium heat. Add onion and sauté until translucent. Add rice, stirring often, until lightly golden. Add everything except for the grated cheese. Continue to stir until mixture comes to a boil. Close lid and bring to pressure. Adjust heat to stablize pressure. Cook for 7 minutes. Remove from heat and use the "cold water release" method. Open pan, stir in cheese and serve.


Mushrooms Rice Vegetable Dishes Vegetarian