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From: Melissa (0-2pool112-182.nas7.cedar-rapids1.ia.us.da.qwest.net)
Subject: Basic Pressure-Cooker Risotto Recipe
Date: March 27, 2003 at 12:02 pm PST

In Reply to: I'd love to try this - could you post this recipe? (nt) posted by KJ on March 27, 2003 at 11:24 am:

Here's the recipe.

Basic Pressure-Cooker Risotto Recipe from Passionate Vegetarian by Crescent Dragonwagon

This is your basic risotto, but for all its simplicity it is a heady, seductive dish. Made with white Arborio rice, it takes but 5 minutes under pressure, and yields a dish with some of the soothing, gentle-but-not-mushy texture of perfect pasta. Made with the brown organic Arborio, it takes 20 minutes, and yields a dish with the classic creamy sauce, with rice kernels that are a bit more assertively flavored and firm. Both are wonderful. Serves 4 to 6.

Cooking spray
1 t to 1 T olive oil
1 small onion, finely chopped
2 cups white or brown Arborio rice
1/2 cup dry white wine, room temperature
4 1/2 cups vegetable stock, warmed
salt and pepper to taste

Spray pressure=cooker pot with cooking spray. Over medium heat, melt the butter and oil together in the cooker. Add the onion and saute, stirring, until it has softened slightly but is not browned, about 3 minutes.
Add the rice and cook, stirring, for about 1 minute, until the grains are shiny and glossed lightly with oil. Raise the heat slightly and stir in the wine. Stir until the wine is mostly absorbed (much less than 1 minute for white rice, and 1 1/2 to 2 minutes for brown).
Pour in all but 1/2 cup of hte heated stock and turn the heat to high. Lock the lid in place and bring the presure to high over high heat. Once the pressure is reached, cook for 5 minutes if using white Arborio, or 19 if using brown.
When done, release the pressure. Unlock the lid and stir in the remaining broth. Season with salt and pepper and serve at once.

Variations:
-Saute a diced carrot and /or a diced rib of celery with the onion.

-Scatter loads of minced Italian parsley over the finished risotto and stir in.

-Add 1/2 to 1 teaspoon crussed saffron threads to the warm broth.

-Once the lid is released, stir in a handful of any diced, cooked vegetables, either freshly steamed or sauteed, or leftover. Broccoli and garlic are wonderful; so is tender -crisp zucchini with garlic and a bit of tomato.





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