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DRMom
Two in Blue
Member since 5/05 20223 total posts
Name:
Melissa
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Great recipe! No stir risotto!
Baked Risotto
I did not make the chicken to go with. I also added about 1/4 c of good quality shredded parm at the end. Next time I will reduce the onion or use shallot. The texture is awesome though. Tastes like any other risotto!
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Posted 4/23/12 4:42 PM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
LovesMike
LIF Adult
Member since 8/10 978 total posts
Name:
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Re: Great recipe! No stir risotto!
That looks really good! Barefoot Contessa has a no-stir recipe for risotto too. So good! And easy.
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| Posted 4/23/12 7:49 PM |
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Wendy
Wheeee!
Member since 5/05 13736 total posts
Name:
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Re: Great recipe! No stir risotto!
I make all my risotto in the pressure cooker!
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| Posted 4/23/12 9:14 PM |
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jlk51496
Mom of 3 - YIKES! =)
Member since 10/09 6758 total posts
Name:
Katie
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Re: Great recipe! No stir risotto!
Posted by Wendy
I make all my risotto in the pressure cooker!
ooh interesting...any recipe??!?! we have a pressure cooker..always looking for new things to try in there...
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| Posted 4/27/12 9:11 AM |
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Mrs213
????????
Member since 2/09 18986 total posts
Name:
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Re: Great recipe! No stir risotto!
Posted by Wendy
I make all my risotto in the pressure cooker!
Please tell me how you do it, I can't stand sitting at the stove for 45 minutes while it cooks but I love it
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| Posted 4/27/12 9:38 AM |
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headoverheels
s'il vous plaît
Member since 6/07 42079 total posts
Name:
LB
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Re: Great recipe! No stir risotto!
Posted by Mrs213
Posted by Wendy
I make all my risotto in the pressure cooker!
Please tell me how you do it, I can't stand sitting at the stove for 45 minutes while it cooks but I love it
45 minutes? Risotto should only take 22 minutes start to finish. I like the idea of baked risotto though just to free up stove space.
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| Posted 4/27/12 1:17 PM |
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DrMeg
Back home!
Member since 5/08 1858 total posts
Name:
Meg
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Re: Great recipe! No stir risotto!
Posted by headoverheels
Posted by Mrs213
Posted by Wendy
I make all my risotto in the pressure cooker!
Please tell me how you do it, I can't stand sitting at the stove for 45 minutes while it cooks but I love it
45 minutes? Risotto should only take 22 minutes start to finish. I like the idea of baked risotto though just to free up stove space.
Takes me about that much time as well (45 min to an hour). And I've made it about 10 times now. What could speed it up? I feel like I don't want to turn the burner higher incase the rice doesn't cook through.
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| Posted 4/27/12 10:00 PM |
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Mrs213
????????
Member since 2/09 18986 total posts
Name:
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Re: Great recipe! No stir risotto!
Posted by headoverheels
Posted by Mrs213
Posted by Wendy
I make all my risotto in the pressure cooker!
Please tell me how you do it, I can't stand sitting at the stove for 45 minutes while it cooks but I love it
45 minutes? Risotto should only take 22 minutes start to finish. I like the idea of baked risotto though just to free up stove space.
Definitely longer than 22 min, at least the kind I make. You have to pour chicken broth in slowly a liitle at a time and stir until its absorbed. If there's a faster way, could you share?
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| Posted 4/29/12 4:38 PM |
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headoverheels
s'il vous plaît
Member since 6/07 42079 total posts
Name:
LB
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Re: Great recipe! No stir risotto!
Posted by Mrs213
Posted by headoverheels
Posted by Mrs213
Posted by Wendy
I make all my risotto in the pressure cooker!
Please tell me how you do it, I can't stand sitting at the stove for 45 minutes while it cooks but I love it
45 minutes? Risotto should only take 22 minutes start to finish. I like the idea of baked risotto though just to free up stove space.
Definitely longer than 22 min, at least the kind I make. You have to pour chicken broth in slowly a liitle at a time and stir until its absorbed. If there's a faster way, could you share?
Yes, that's how I cook it. I heat the stock up separately so it doesn't have to heat through while the rice is absorbing it. I'm not including the prep time of chopping the onion. I start with the butter/oil/onion, the saute the rice, then add the wine and then the stock. There is no way it's ever taken me close to 45 minutes.
Message edited 4/29/2012 9:53:52 PM.
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| Posted 4/29/12 9:52 PM |
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Wendy
Wheeee!
Member since 5/05 13736 total posts
Name:
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Re: Great recipe! No stir risotto!
Posted by headoverheels
Posted by Mrs213
Posted by headoverheels
Posted by Mrs213
Posted by Wendy
I make all my risotto in the pressure cooker!
Please tell me how you do it, I can't stand sitting at the stove for 45 minutes while it cooks but I love it
45 minutes? Risotto should only take 22 minutes start to finish. I like the idea of baked risotto though just to free up stove space.
Definitely longer than 22 min, at least the kind I make. You have to pour chicken broth in slowly a liitle at a time and stir until its absorbed. If there's a faster way, could you share?
Yes, that's how I cook it. I heat the stock up separately so it doesn't have to heat through while the rice is absorbing it. I'm not including the prep time of chopping the onion. I start with the butter/oil/onion, the saute the rice, then add the wine and then the stock. There is no way it's ever taken me close to 45 minutes.
I need to find my recipe but I don't heat up the broth ...
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| Posted 4/30/12 9:58 AM |
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Wendy
Wheeee!
Member since 5/05 13736 total posts
Name:
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Re: Great recipe! No stir risotto!
Here's the recipe I was given:
Ok, my pressure cooker has 2 settings: P1 and P2. P2 cooks things faster than P1 does. P2 cooks at 10psi and P1 cooks at 5psi. So you might have to look at your pressure cooker manual to see what psi it cooks at. I'll give you the cooking time for both settings though and you can pick whichever one works.
Risotto with peas (serves 4)
3 Tbs butter
1 small onion, finely chopped
1 cup arborio
1 cup frozen peas
2 1/4 cups chicken broth
1/3 cup parmesan cheese
1/8 tsp. pepper
In cooker, heat 2 Tbs butter over medium heat. Saute' onion for 4 - 5 minutes, until soft. Stir frequently so onion does not brown. Add rice, and saute' until light brown. Add peas and chicken stock; stir well. Close lid and bring to pressure. Lower heat and cook for suggested time. Release pressure and open the lid. Stir in additional one Tbs of butter, parmesan and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
Cooking times:
P1 = 14 minutes
P2 = 10 minutes (this is what I use)
I use it as a guideline for all my risotto recipes ...
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| Posted 4/30/12 10:03 AM |
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