Earthy mushrooms, tender Arborio rice, and sweet bits of apricot. This is hearty enough to serve as a main dish. Be sure to use completely ripe apricots or they'll be too tart. I used a combination of shiitake any oyster mushrooms, but use whatever you find that's good and flavorful.
1 large shallot, minced (or 1/2 onion)
2 cups Arborio rice
4 1/2 cup chicken or vegetable stock
12 oz mushrooms, stemmed and diced
4 small apricots, pitted and diced
1 cup grated Parmesan
Salt and pepper to taste
Heat a bit of olive oil in your pressure cooker. Add the shallot and saute for about 2 minutes. Add the rice and saute for a minute or so, until translucent. Add the stock and stir well, then cover and bring the cooker to pressure. Cook for 7 minutes at pressure, then release.
While the rice cooks, heat a bit more olive oil in a skillet, then add the mushrooms. Saute over medium-high heat for 5-7 minutes, until tender, then add the apricots and cook for about 1 minute more.
Stir the Parmesan into the rice once it's cooked, then stir in the mushroom and apricot mixture. Add salt and pepper to taste. Serve hot.
Serves 4-6 as a main dish.