<http://schema.org/recipeInstructions>
" Rehydrate the mushrooms: Place the mushrooms in a medium bowl, add 1 1/2 cups of boiling water, and steep until soft -- about 15 minutes. Use a slotted spoon to remove the mushrooms, reserving the broth. Roughly chop mushrooms and set aside. Pour the mushroom liquid through a very fine strainer or cheesecloth and reserve. Make the risotto: Cook pancetta in a pressure cooker over medium-high heat until lightly browned. Add the onions and garlic and cook until soft. Stir in the rice, add the Marsala, and continue to cook until most of the liquid has been absorbed -- about 2 minutes. Add the mushrooms, reserved mushroom broth, chicken stock, rosemary, salt, and pepper. Seal the pressure-cooker lid and bring the cooker to high pressure. Reduce the heat just enough to maintain high pressure and cook for 7 minutes. Turn off the heat, quick-release the pressure, and carefully remove the lid. Over medium-high heat, stir the rice constantly until it becomes creamy and thick -- 1 to 2 minutes. Remove from heat and stir in Asiago and lemon zest. Garnish with parsley and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26612/porcini-pancetta-risotto-2979/?src=shelter_footer>