Flecked with flavorful sun-dried tomatoes and mushrooms, this risotto makes a delicious first course before a rustic grilled entree, such as steak, whole fish, pork, or leg of lamb. Use sun-dried tomatoes packed in oil. In addition to the tomatoes, you get the benefit of the oil, which you can use to saute the vegetables, giving the rice a rich flavor.

SERVES 4 TO 6

INGREDIENTS

• 2 tablespoons oil from the sun-dried tomatoes or extra-virgin olive oil
• ½ cup finely chopped sweet onion, such as Vidalia
• 1 pound assorted wild or cultivated mushrooms (cremini, chanterelle, oyster, morel, shiitake, or trumpet), tough stems removed and coarsely chopped
• ½ cup sun-dried tomatoes packed in oil, drained and finely chopped
• 1 ½ cups carnaroli or vialone nano rice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 3 ½ cups chicken stock or store-bought chicken broth
• 2 tablespoons unsalted butter, softened
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper (optional)
• ¼ cup packed fresh basil leaves, thinly sliced, for garnish

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the onion and mushrooms and sauté for 3 minutes, or until the mushrooms begin to soften.
3. Add the tomatoes and stir to combine.
4. Add the rice, stirring to coat the grains with the oil.
5. Pour in the wine, bring to a boil, and add the stock.
6. Lock the lid in place and cook at high pressure for 7 minutes.
7. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. Add the butter and cheese, stirring to melt the cheese.
9. Taste the risotto for seasoning and add salt and pepper if necessary.
10. Serve immediately, garnished with the basil leaves.