- If you substitute dried mushrooms, reconstitute with 1/2 cup water or stock for 20 minutes. Strain and reserve the liquid. If you use fresh mushrooms, saute in 1 tablespoon each butter and olive oil. Salt to taste. Add wine and simmer until reduced; set aside.
Saute onion in olive oil in a pressure cooker. Add butter and rice, stirring well. Salt and pepper to taste. Add mushrooms, reserved juices, and wine. Stir in 2 cups simmering water/stock. Close pressure cooker and bring to pressure. Reduce heat; cook 10 minutes. Cool until lid is easy to remove. Stir in cheese. Garnish with parsley or basil. Serves two.
Follow the first three steps above, using a skillet. Add 1/2 cup simmering water/stock, stirring constantly, until most of the liquid is gone. Add another 1/2 cup of same; stir. Repeat. Add mushrooms and pan juices. Simmer and stir until liquid is gone (30 minutes). Rice will be soft. Stir in cheese; garnish with parsley or basil, Serves two.