Pressure-cooked Risotto from scratch in less than 30 minutes!
Alone at home for the weekend, I decided to experiment some more with the pressure cooker. I had found a technique for Risotto online that promised to deliver consistently perfect Risotto with only 7 minutes cooking time. While the whole procedure took a little more than 7 minutes from scratch, I had made perfectly “al dente” Risotto with vegetables in less than 30 minutes!
Following Laura’ssuggestions, I substituted frozen vegetables (peas, corn, broccoli cutlets) for some of the broth. Instead of wine, I used Whiskey to deglaze the pressure cooker after softening the onions and roasting the rice. Garnished with some grated Parmesan and julienned peppers, I had a quick, delicious dinner.
