Pressure cooker makes risotto a fast and easy dish


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Posted Online: April 16, 2013, 12:49 pm
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By Elizabeth Karmel
Pressure cookers never really did much for me. They seemed fussy — and scary! All those stories about explosions...

Then I used one to make a risotto, a dish that by definition is tedious to make. I was blown away. It simplified the process and — most impressively — sped it up. What normally takes me 45 minutes in a traditional saute pan was done and ready to serve in about 20. That's my type of risotto! And my type of pan.

Pressure cookers really are very cool devices. Because the lids clamp on and create a pressured, steam-driven environment, they allow you to cook at higher temperatures. Normal boiling or steaming cooking methods max out around 212 F, the boiling point of water. Pressure cookers allow for water (as steam) to be superheated, reaching as high as 250 F.

The result is a moist, quick method of cooking that produces deliciously tender meats in little time. And modern pressure cookers also happen to be very safe (don't worry about explosions!).

My risotto recipe is simple and delicate because I wanted it to showcase the asparagus. But it would be easy to add a touch of garlic, your favorite mushrooms and even tender spring peas.

The second time I made it, I added porcini mushroom powder and it was divine, resulting in a bolder, more umami filled risotto without any mushroom slices. The garlic and mushrooms — or porcini powder — should go in at the beginning and peas should be added when the asparagus is to let the heat of the steaming rice cook the tender vegetables.

I have never had so much fun making risotto. Now that I have the hang of using the pressure cooker, I can't wait to tackle short ribs, chicken Marbella, whole stuffed artichokes and grits, too — anything that normally takes hours and/or lots of stirring to make!

Pressure cooker risotto with asparagus
The asparagus is added raw to the rice after it is cooked, letting the delicate green stalks cook just briefly. This light touch leaves the asparagus bright green and slightly crunchy. If you like your asparagus cooked more, you can grill or saute it briefly before adding it to the risotto. But do not add it to the pressure cooker at the same time as the rice or it will overcook.
Start to finish: 45 minutes
Servings: 4
2 tablespoons extra-virgin olive oil
1 large shallot, chopped or thinly sliced
1 cup Arborio rice
1/2 cup white wine
2 cups no-salt chicken broth
Pinch of salt, plus more to taste
Pinch of red pepper flakes
1 tablespoon butter
1 cup small asparagus tips and tops, cut into 1-inch pieces
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh chives

In a medium pressure cooked over medium, heat the oil until shimmering. Add the shallot and saute for 2 to 3 minutes, or until translucent. Increase heat to high and add the rice, stirring to coat. Toast the rice, stirring constantly, for 2 to 3 minutes. Add the wine and cook until evaporated.
Add the broth and a pinch each of salt and red pepper flakes. Stir until the mixture comes to a simmer, then lock on the pressure cooker's lid. Set a timer for 9 minutes. Bring the cooker up to full pressure, then reduce the heat to maintain that level. Cook until the timer goes off.
Take the cooker off the heat and wait 3 minutes, then put the pot in the sink and run cold water over it to release the pressure. Open the cooker; the rice should be creamy. Return the pot to the stovetop over medium heat. Add the butter, asparagus, cheese and chives. Stir until heated through and the butter and cheese have melted. Season with salt and pepper.

Nutrition information per serving: 420 calories; 160 calories from fat (38 percent of total calories); 18 g fat (7 g saturated; 0 g trans fats); 30 mg cholesterol; 42 g carbohydrate; 3 g fiber; 1 g sugar; 18 g protein; 540 mg sodium.

















 



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  Today is Thursday, July 31, the 212th day of 2014. There are 153 days left in the year.

1864 -- 150 years ago: A corps of surgeons now occupies the new hospital quarters at the Garrison Hospital on the Rock Island Arsenal. A fence has been installed to enclose the prison hospital.
1889 -- 125 years ago: B. Winter has let a contract to Christ Schreiner for a two story brick building with a double store front on the south side of 3rd Avenue just west of 17th Street. The estimated cost was $4,500.
1914 -- 100 years ago: Germany sent simultaneous ultimatums to Russia and France, demanding that Russia suspend mobilization within 12 hours and demanding that France inform Germany within 18 hours. In the case of war between Germany and Russia, France would remain neutral.
1939 -- 75 years ago: Civil service offices at the post office and the Rock Island Arsenal were swamped as more than 700 youths sought 15 machinist apprenticeships at the Arsenal.
1964 -- 50 years ago: Last night, American Legion Post 246 in Moline figuratively handed over the trousers to a female ex-Marine and petticoat rule began. Olga Swanson, of Moline, was installed as the first woman commander of the post .
1989 -- 25 years ago: The Illinois Quad City Civic Center captured the excitement and interest of a convention of auditorium managers this weekend in Reno, Nev. Bill Adams, civic center authority chairman, said the 10,000-seat arena planned for downtown Moline has caught the eye of construction firms, suppliers, management teams and concession groups.








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