So, I got this kinda cool kitchen appliance for my birthday; a pressure cooker/rice cooker/slow cooker combination with a few other options thrown in for good measure. I think it was the ‘risotto’ option that sold my husband on buying me this pot – he does love a nice risotto – so it was only fitting that my first test run would be a risotto recipe.
Note: this recipe came with the pot, a Fagor All-In-One Multicooker, so some of the steps will need to be altered if you use another pressure cooker.
•2 tbsp unsalted butter
•1 tbsp olive oil
•1 clove minced garlic
•1/2 cup diced onion
•1-1/2 cup Arborio rice
•3-1/2 cup stock – I used veggie
•1 tbsp Sherry Peppers Sauce
•1/2 tsp seasoned salt
•1 cup grated Gruyère cheese
•1/4 cup Parmesan cheese
•Fresh parsley, chopped
•Black pepper, to taste
Yet Another Note: do NOT rinse the rice, that starch will help the risotto creaminess factor.
Sauté the garlic until soft but not brown, about 2 minutes.
Add the rice, stirring to make sure it is thoroughly coated with the garlic butter.
Once the cycle is complete, release pressure but allow it to rest on the ‘Warm’ cycle with the lid on for about 5 minutes.
Open the lid, stir in the Gruyère, Parmesan, and Parsley until the cheese is melted and it is all nicely mixed together.
Give your risotto a taste, then add additional salt (if you think it’s needed) and black pepper, to taste.
All in all, a most excellent dinner; the turkey was in the brine overnight but roasted in the oven for under two hours; the risotto, with this wicked cool appliance, was ready in under 30 minutes, and the garlic green beans in a skillet in a bit under five minutes with not too, too much fuss.
Sounds like a decent, low stress plan for Thanksgiving, no?