¼ cup/60ml olive oil 4 tablespoons/60g/ vegan butter, divided 1 medium onion, diced 2 garlic cloves, minced 1 tsp/5ml fennel seed 8 ounces/225g baby portabella mushrooms, sliced 1 ½ cups/343ml/316g arborio rice ½ cup/125ml dry white wine 3 ½ cups/875ml chicken stock 1 cup/225ml/180g parmesan cheese (sub with vegan soy/nut free mozzarella)
In a pressure cooker, heat olive oil and half of the butter. Add onion and garlic. Saute until translucent (2-3 minutes). Add fennel seed, mushrooms and rice. Stir until rice is coated with oil. Pour in wine and cook until most of the wine is evaporated. Add chicken stock. Cover and bring up to high pressure. Lower heat and stabilize. Cook for 7 minutes. Release pressure and remove the lid. Stir in the remaining butter and cheese.
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