Risotto with porcini mushrooms and vegetables
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For 6 people: 480-2 rice g small mushrooms-tomato-carrot-Leek-1 1 extra virgin olive oil-dry white wine- vegetable broth -salt
Peel the leek and cut it into strips, also included a small portion of the green.
Chop then half and sauté in the pressure cooker with 4 tablespoons of oil.
Add the mushrooms, washed and sliced, carrot and tomato Peel and semi private, both cut into strips (julienne) and then the rest of the leek.
Season the rice in the bottom thus prepared, then douse with half a glass of wine; Let it evaporate.
UN g 700 of boiling broth, (possibly prepared with two dice).
Close the pot and calculate 7 minutes from the moment it goes under pressure. Open, stir and serve immediately, piping hot.
(Thanks to Barbara)