Ingredients Jump to Instructions ↓

  1. 2 Tbs unsalted butter ,

  2. 2 Tbs onion s, diced

  3. 1/2 cup wild mushroom s, fresh

  4. 2 cups aborio rice ,

  5. 1 cup white wine , dry

  6. 1 cup chicken stock,

  7. 2 1/4 cups parmigiano cheese, grated

  8. 1 cup 1 package of frozen pastry

Instructions Jump to Ingredients ↑

  1. Heat a 5½ quart pressure cooker over medium hear. Add the olive oil and butter then onions. Saute the onions until tender. Ass the mushrooms, saute for 3 minutes or until tender. Add the rice and stir until the rice looks opaque. Add the wine and stir. Add the stock and bring to a boil then lick the lid in place. Bring up to medium pressure and reduce heat to maintain even pressure. Cook for 7 minutes and open with quick release method. Stir in cheese and serve in pre-baked puff pastry shells with center removed.


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