|9 Minute Risotto, NO STIRRING!!|
I have always treated pressure cookers with a bit of skepticism… an image of a mad scientist hovering over a stove in a laboratory…. pans and beakers bubbling…. steam escaping with a whistle…. all kinds of clanking and banging…. Ok, maybe that is a bit over the top, but you get the picture.
One of my product reps came to the store to demo the Fissler Pressure cooker. Made in Germany, lifetime warrantee – really a solid piece of equipment. She was going to make pulled pork in 20 minutes. Right. So, of course I had to REALLY test the product. I threw a 2 pound butt roast in a Le Creuset cast iron pot in my oven at 290 about 3 hours before the meeting. ( a little higher temp than I usually use, but was trying to keep the time down to 1.5 hours per lb.) Came out falling apart, totally moist and delicious.
Frances, my rep, pulled out a Pork LOIN roast – a VERY lean cut of pork, and definitly NOT optimum for pulled pork. She did a simple dry rub, browned the meat in the cooker, added a whole onion, cut in half, and some beef broth, and closed the lid. After about 2 minutes, the cooker was up to pressure, and she turned it down to low. 20 minutes later, we vented the steam, opened it up, and wow! Totally tender pork that easily pulled apart with a fork. Added some bbq sauce, and it was just as tender and tasty as my 3 hour slow cooked pork. I was completely amazed.
She proceeded to tell me you could do risotto in 9 minutes in the cooker…… Well, if you have read my other posts, you know I am a purist when it comes to risotto – 25 minutes of stirring – no breaks – for perfect risotto every time. Well, needless to say, had to try it and see. There was NO WAY it could be as good as the traditional method……. right?
I used the Savory Risotto with Asparagus recipe that is in the book that comes with the pan – with one minor alteration ( qty of broth – for some odd reason, it called for 2 cans broth, but didn’t specify size of can). Followed the instructions, covered the pot, brought it up to temp, and cooked for 9 minutes. Vented the top, opened her up, and …………. wow. It was a little like normal rice for a minute as far as it wasn’t as creamy as regular risotto, but after stirring it for a bit, it thickened right up. Tasted fantastic….. and NO STIRRING!!!!
I am a complete convert to pressure cooking when you are in a hurry. Mind you, half the fun of cooking for me is the actual cooking…. stirring, chopping, simmering, smelling… but when you want beef stew in 9 minutes, or a bean soup, un-soaked, in 15 minutes????? Pressure Cooker is the way to go!
Here is the recipe:
Savory Risotto with Asparagus
- 1/2 lb bulk Italian Sausage
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 cup Arborio rice
- 1 cup mushrooms, sliced
- 1 cup asparagus tips, cut into 1″ pieces. ( Blanch briefly before using )
- 3 cups chicken broth
- salt, pepper, and about 1/4 tsp red pepper flakes ( to taste)
- 1/3 cup fresh ground Parmesan cheese
- Add sausage, garlic and onion to the pan. Saute over med high heat until onion is translucent.
- Stir in mushrooms and spices. Add wind and cook another few minutes.
- Add rice and 3 cups broth. Turn burner on high. Stir until broth begins to steam, but not simmer.
- Close and lock the lid in place. Heat on high until pressure builds and the indicator rod shows 2 rings
- Turn down the heat to low, and cook for 9 minutes
- Turn off the heat, and release the pressure by pressing the button on the handle, or by running the pot under cold water for a few seconds. Once all pressure is released, open the lid
- Stir the risotto for a few minutes to break down the starches. Add more broth if needed
- If broth is added, wait until it is back up to temperature, then stir in asparagus
- Top with Parmesan Cheese, and serve.