Here's why you need a pressure cooker!

[flamin lib]

Risotto!!!!!

Start to finish in about 10 minutes and no stirring! How good is that? And it was perfect to boot! I use short grain Egyptian rice because it’s available in my local Middle Eastern grocery in 10 lb bags for the same price as long grain at the megamart. They also sell Basmati for like price, but that’s another recipe.

Pressure cooker risotto

2 tbs butter
1/3 C minced onion
1 1/2 C short grain rice
3 1/2 C chicken stock
1/2 C grated Parmesan cheese

Melt butter over high heat and cook onions until soft, 3-5 minutes. Add rice and stir to coat. Add stock and lock lid in place. Bring to pressure and time 4 minutes. Use the quick release to relieve pressure. At this point it will still be a bit slushy. Add Parmesan and simmer until risotto become smooth and creamy. Adjust salt if necessary.

Four freakin' minutes!!

[Dover]

1. You're preaching to the choir....hehe. Thanks for that recipe! yum..n/t

[Warpy]

2. Beans here can take 18 hours in the crock pot

so a pressure cooker is essential if I want to eat chickpeas on the same day I start to cook them. It's either that or paying through the nose to get canned ones.

Cooking at 6000 feet is the reason for a pressure cooker.

[WhiteTara]

3. that makes it possible

I hated the standing and constant stirring for almost a half hour. I may drag that jar back to the front of the cabinet.

[eleny]

4. Thanks! I never thought to try this