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From: Emily (
Subject: Re: Got My Kuhn - Your Fave Recipes! (Risotto)
Date: April 16, 2004 at 1:54 pm PST

In Reply to: Got My Kuhn - Your Fave Recipes! posted by Debbie T on April 16, 2004 at 10:01 am:

This is my favorite risotto recipe (Guy, this one's for you!) It's called "classic risotto" because it is very creamy. The optional saffron or tumeric adds a beautiful yellow color, which makes an attractive backdrop for various colorful vegetables like peas, asparagus, or other additions. I have never had this risotto scorch in my PC, which can be any size from a 3 qt. on up. As always with rice, accurate timing is important.

Basic Classic Risotto Makes 4 main servings or 6-8 side servings

3 TBS olive oil
1/4 c. finely chopped shallots or scallions
1 1/2 c. Arborio rice
4 cups vegetable broth, or 3 1/2 c. broth plus 1/2 c. white wine
Pinch of saffron threads (optional) for color and flavor, or tumeric spice (optional--only adds golden color.)

Lacto-vegetarians can add 1/3 c. freshly grated parmesan cheese, but this is not at all necessary either for flavor or texture

1. Heat oil in pressure cooker over medium-high heat. Stir in shallots/scallions and then the rice. Continue stirring until rice begins to turn translucent, 1-2 minutes. Stir in white wine if using; it will be quickly absorbed.

2. Stir in veg. broth and optional saffron or tumeric. Lock on the lid and bring to pressure over high heat, about 3-4 minutes. Reduce heat to medium and cook at high pressure for 5 minutes. Remove from heat and let sit for 8 minutes to finish cooking.

3. Gently release remaining pressure. Stir in any unabsorbed broth gently back into the rice. Stir in cheese if using. Best if served right away.

Cook's tips: You can add different vegetables to make this risotto a more substantial dish. If you wish, garnish with chopped parsley. You can also stir in 1 cup of uncooked peas (fresh or frozen) or 1/2" pieces of fresh or frozen artichoke spears or brocolli stems when you add the broth (peel spears or stems if large.) The more delicate artichoke tips or brocolli flowerets are better if lightly cooked beforehand (leftovers work fine) and then stirred in after the pressure is released at the end, to rewarm. If you use one-half ounce dried porcini mushrooms, rehydrated and added with the rice, you have classic Risotto al Funghi. In this case, soak the porcini in 1 cup boiling water for 20 minutes and then drain them, pressing down on the mushrooms and saving the liquid. Strain, and use 1/2 c. of this to make a total of 4 cups cooking liquid.

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