|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Shallot and Mushroom Risotto |
|
Serves: 6 Print this Recipe3 tablespoons olive oil 2 tablespoons shallots, coarsely chopped 8 ounces fresh mushrooms, coarsely chopped 2 cups arborio rice 4 cups vegetable broth 1/4 cup dry vermouth, cooking wine, or white grape juice 1/4 cup grated Parmesan cheese Salt and pepper to taste Heat olive oil in 6-quart or larger pressure cooker. Add shallots and simmer for 3 minutes, stirring often. Do not brown. Add mushrooms and rice, stirring constantly for one more minute. Pour in broth and vermouth or grape juice. Lock lid and bring up to full pressure. Reduce heat to maintain pressure and cook for 7 minutes. Quick-release pressure. Stir risotto thoroughly, and add Parmesan cheese and salt and pepper to taste. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Sundried Tomato Risotto Wild Rice Supper Shallot and Mushroom Risotto Mexicali Rice Citrus Rice Pilaf Risotto Primavera |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
