Risotto - in a pressure cooker!

Several years ago, a friend of mine suggested a pressure cooker, mostly because they are a really fast way to cook slow food.  They also seal in nutrition, and did I mention...really fast?  A meal usually requires just this one dish.  Mine is not electric.  I usually make chicken stock, then chicken soup or beef "roast" in the pressure cooker.  It is a steaming method of cooking, so brown meat first in your cast iron pan, if desired.

A couple of tips, if you are new to using a pressure cooker:

• Cook with all of your senses.  If it smells burnt, it probably is.  :-(
• Follow liquid and solid proportions to prevent sticking or burning.
• If possible, hang on to, and refer to the manual that came with your pressure cooker.
• It is better to under cook than overcook.  This is true of most cooking "vessels", right?
• To slow or stop cooking, use pressure release valve or switch.
• If you need to cool it down really quickly, with lid on, lean cooker in to cold water.

I wanted to think about some other uses for my pressure cooker, so I took a class yesterday.  This recipe is from my cooking class at Kitchen Window.  Here is their link:

http://www.kitchenwindow.com/

We made this risotto in a more shallow pressure cooker.  It looks like a frying pan.   It's a little quicker than a deep pressure cooker, but you could use either one.

• 4 tbsp. olive oil
• 1 large fennel bulb, sliced thinly
• 1 1/2 cup sliced leeks
• 1 1/2 cups Carnaroli or Arborio rice
• 1/2 cup dry vermouth or dry white wine
• 4 cups chicken stock (or vegetable stock, if you're not about the chicken)  *
• 1 cup grated Parmesan, or other high quality cheese.  (I'd use a really heavy cup-NOT the stuff in the green can!)
• 2 cups packed Arugula, chopped
• Salt and pepper, to taste

* You can use soup base, as well.

Heat 2 tbsp. oil to the pressure cooker.  Saute the fennel until el dente.  Remove from pan and set aside.  Add remaining oil and saute leeks until soft, but not brown.  This'll take about two minutes.  Stir in the rice, making sure to coat it thoroughly with the fat.  Add the vermouth (watch for sputtering oil).  When absorbed, stir in the stock.

Lock the lid in place and, over high heat, bring to high pressure.  Adjust/lower the heat to maintain high pressure and cook for 6 minutes.  Remove from heat.  Reduce pressure with a quick-release method.  (See pressure cooker cook book or web site.)  Remove the lid, tilting it away from you to allow any excess steam to escape.

Stir in the Parmesan, leeks, arugula and fennel. Add salt and pepper to taste.


P. S.  I shop mostly at Lunds due to availability of high quality produce and other gourmet items, most notably, their cheese.  If you are ever in Uptown, go and see my girl, Angie there.  She will fix you up with some really awesome cheeses to have or take to a party.