Well, I have a new favorite cooking appliance in my kitchen. It is an electric digital pressure cooker. I've used stove top pressure cookers before, but the electric versions are so much more convenient. Not only is it a pressure cooker, it can be used as a rice cooker, slow cooker, steamer, and sauté pot. I am a Risotto lover, but don't make it as often as I would like because it is a lot of work. My favorite is Mushroom Gorgonzola Risotto. I found a basic PC risotto recipe, and applied the principle to my recipe, and the results were much better than I expected. Here is the recipe, if anyone is interested.
Mushroom Gorgonzola Risotto
2 cups Arborio rice
4 cups stock (chicken or vegetable, I prefer chicken)
1/4 cup white wine (optional - if omitted, substitute with more stock)
1 shallot, finely chopped, and 1 or two cloves of garlic, finely chopped.
3 Tbs butter (or olive oil)
8 ounces coarsely chopped mushrooms
1/4 cup grated Parmesan cheese (more or less to taste)
1/4 cup crumbled Gorgonzola cheese (or more to taste)
salt and pepper to taste
I made this recipe in a 6 quart Power Cooker (not XL) pressure cooker. I don’t add salt while cooking, because the butter, and stock probably have salt, and the cheeses are pretty salty themselves, so wait to add salt until the end, if needed.
Hit the Sauté button and in the inner pot, sauté the shallots in the butter or olive oil until softened, but not browned, stirring occasionally (about 3 or 4 minutes)
add the garlic and sauté for another minute, or until fragrant be careful not to scorch it .
add the rice and mushrooms, and cook for 1 or 2 more minutes, stirring constantly until rice becomes translucent.
Press the cancel button, and add the wine and stock to the pot. Lock the lid and press the Rice button. This will set time to 10 minutes. at the end of the cook time, hit the cancel button, and do a quick release of the pressure.
open the lid, and add the Parmesan and Gorgonzola cheeses, and stir well.
Taste. Add salt and pepper to taste, if needed.
I like to add roasted chicken cut into bite sized pieces at the end to make it more of a main dish. Serve with more shredded Parmesan to garnish.
Turned out really well, but I think the next time I make it, I'm gonna tweak the recipe a bit.
Mushroom Gorgonzola Risotto
2 cups Arborio rice
4 cups stock (chicken or vegetable, I prefer chicken)
1/4 cup white wine (optional - if omitted, substitute with more stock)
1 shallot, finely chopped, and 1 or two cloves of garlic, finely chopped.
3 Tbs butter (or olive oil)
8 ounces coarsely chopped mushrooms
1/4 cup grated Parmesan cheese (more or less to taste)
1/4 cup crumbled Gorgonzola cheese (or more to taste)
salt and pepper to taste
I made this recipe in a 6 quart Power Cooker (not XL) pressure cooker. I don’t add salt while cooking, because the butter, and stock probably have salt, and the cheeses are pretty salty themselves, so wait to add salt until the end, if needed.
Hit the Sauté button and in the inner pot, sauté the shallots in the butter or olive oil until softened, but not browned, stirring occasionally (about 3 or 4 minutes)
add the garlic and sauté for another minute, or until fragrant be careful not to scorch it .
add the rice and mushrooms, and cook for 1 or 2 more minutes, stirring constantly until rice becomes translucent.
Press the cancel button, and add the wine and stock to the pot. Lock the lid and press the Rice button. This will set time to 10 minutes. at the end of the cook time, hit the cancel button, and do a quick release of the pressure.
open the lid, and add the Parmesan and Gorgonzola cheeses, and stir well.
Taste. Add salt and pepper to taste, if needed.
I like to add roasted chicken cut into bite sized pieces at the end to make it more of a main dish. Serve with more shredded Parmesan to garnish.
Turned out really well, but I think the next time I make it, I'm gonna tweak the recipe a bit.
