.
.
Pressure Cooker Risotto...an absolute favorite!
It was a cloudy and cold day. The type of day you want to snuggle up with a good cookbook:). You can actually see the cloudy day in the photos as well:). Anyway, I wanted to make us something warm and comforting...and quick. Why not make some pressure cooker risotto? Risotto is the type of dish I can make in a hurry, with just a few simple ingredients... usually ingredients I have in the house. When I decided to make the risotto, I instantly thought of posting it... especially since I make it quite often. And just like the pressure cooker polenta, I thought it would be good to share the risotto recipe... as well as adding it to my recipe file for future reference. I know most of you might not have a pressure cooker, but I am hoping that there might be just a few out there who do own one. In case you don't, I have posted a link to a risotto that is cooked without the use of a pressure cooker....a recipe that's worth trying. I am sure there are a ton of other recipes online, but I find the pressure cooker makes an excellent risotto. So bear with me as I share my favorite way of making risotto.
We really like the pressure cooker risotto. Did I already mention that? Sorry. But making risotto in the pressure cooker gives me such great results that I don't have to worry if it will come out right or not. Each time I make it, the risotto is just as delicious. Of course, when I vary the add-ins that usually changes the flavors. But, the classic version is always the same. I actually like to vary the risotto according to ingredients I have on hand. Sometimes it could be some asparagus with a bit of lemon zest( or without)... at other times, a bit of sundried tomatoes or mushrooms or peas or various vegetables that need to be used up. But regardless of what ingredients I use, I like the creamy-ness of the risotto and often have a bowlful....sometimes, I'll even skip the butter and Parmesan cheese. But if you are doing it for the first time, you might want to indulge in the richness of the butter and cheese:).
Because I don't often stick to the classic version, we never get tired of risotto:). I love the fact that I can have the risotto on the table in a matter of minutes. The risotto is delicious, uses simple ingredients, and it cooks really fast. There's absolutely no stirring as it cooks....and I think that's pretty neat.
I thought to share 3 types of risotto I made( from the same pot:))...I had to work quickly so the risotto would not clump up on me as I took photos of each. By the time I got to the mushroom one... well, you can tell it isn't as creamy. But I really wanted share the simple variations.
With the pea risotto, I simply pureed some defrosted peas and seasoned it a bit with salt before stirring it into the risotto. The mushrooms I simply cooked in a skillet with a bit of olive oil (you could use a bit of butter as well) until they were nicely golden. I like to keep my heat on med/high when cooking the mushrooms...this way the mushrooms get that nice golden color. If you want, you can place the mushrooms with the rice and liquid and cook it right from the start....the risotto will have a brownish color, but you'll get a bit more mushroom flavor that way. Be creative with ingredients you have around the house....toss in some roasted bell peppers, some shrimp, some cooked sausage, etc. The variations are endless..but don't overdo the ad-ins. You want the rice be the star of the dish. Hope you enjoy....
Note: If you do not have a pressure cooker, you can opt to making this version of Seared Scallops on Pea and Mint Risotto, and adapting to preference.
You will need:
1 cup Italian Arborio or other short‐grain rice
2 tablespoons olive oil
2 cups chicken broth(preferably homemade)
1/2 cup white wine( you can substitute this with extra broth )
1/2 cup onion/shallots, diced
¼ cup grated Parmesan cheese(you can use a bit more if you like)
pad of butter(optional, but really good)
salt and/or pepper to taste(you might not need if using store-bought broth)
Tip: you can also add some fresh basil, parsley,etc.
Optional add-ins or toppings to taste...some can be cooked right along with the risotto from the start...it is great to experiment.
sauteed mushrooms
pea puree/whole peas
sundried tomatoes
asparagus
roasted bell peppers
lemon zest/juice
roasted sweet potatoes/pumpkin
pan-fried sausage slices
cooked ground breakfast sausage(I tried this version at a Spanish restaurant in Chicago, I think it had some tomatoes as well )
seared scallops/fish/shrimp
and the list can go on and on....
DIRECTIONS:
1. In pressure cooker, on medium-low heat, sauté onion (or shallots) in olive oil.
2. Cook onion for about 3 minutes and then add risotto rice.
3. Sauté for an additional minute to coat the rice with the oil.
4. Slowly add chicken broth and wine. Increase heat to high. Close the lid and bring to pressure....When the button pops up, immediately lower the heat to a simmer and begin timer.
2. Cook onion for about 3 minutes and then add risotto rice.
3. Sauté for an additional minute to coat the rice with the oil.
4. Slowly add chicken broth and wine. Increase heat to high. Close the lid and bring to pressure....When the button pops up, immediately lower the heat to a simmer and begin timer.
5. Cook for 7‐10 minutes (depending on preference 7 minutes for al dente or 10 for a creamy/soft texture). I like mine al dente and cook it for 7 minutes.
6. Remove pot from fire and release pressure.
6. Remove pot from fire and release pressure.
7. When pressure has gone down, open lid and stir. You will notice that there is a bit of liquid still( for 7 minutes)...this will give you a chance to stir in some of the add-ins while quickly warming it up.
8. Mix in your favorite additions ...such as pureed peas, mushrooms, lemon zest, or herbs. Taste and season with salt and pepper. Add Parmesan cheese and a pad of butter, if using.
9.The liquid will soon be absorbed by the time you serve it...though risotto, in general, should not be clumpy but have some liquid still.
10. Stir risotto well and serve at once. It is important that you serve the risotto as soon as it is done...the rice will continue to absorb the liquid as it sits....sort of like pasta. You don't want the risotto to clump up on you. I am sure it will still be good...you will just have to call it rice pilaf:).
0 nhận xét:
Đăng nhận xét