msmofet
Chef Extraordinaire
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- Apr 5, 2009
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This is a shortcut Risotta made in a pressure cooker. No babysitting and consant stirring. It is quick and easy and tastes wonderful.
MsMofet's Saffron and Mushroom Risotto
MsMofet's Saffron and Mushroom Risotto
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about ¾ cup)
- 1 cup arborio rice
- 2 -1/4 cups chicken stock
- A pinch to 1/8 teaspoon crushed saffron - to taste
- 1/8 teaspoon ground pepper (I used a 4 peppercorn blend)
- ½ teaspoon salt
- 1 tablespoon butter
- ¼ cup fresh grated Parmesan cheese (I used a parmesan and romano blend)
- 6 - 8 sliced mushroom caps (or to taste), sautéed in butter
- Heat the oil in a pressure cooker over high heat.
- Add the onion, cook, stirring, until translucent,
- about 2 minutes.
- Add the rice and cook, stirring, for about 30 seconds
- until the outer edges turn translucent.
- Add the stock and saffron.
- Cover and bring to high pressure over high heat.
- Reduce heat to stabilize pressure. Cook 7 minutes.
- Quick-release pressure and remove cover.
- Stir in ground peppercorns, salt, butter, Romano and Parmesan cheeses and sautéed mushrooms. Gently mix well.
- Let sit for 2 minutes before serving.
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