On Mon, 24 Nov 2008 07:51:32 -0800, TammyM wrote in post :
> :

> "Giusi" > wrote in message
> ...
>> "Tim C."
>> TammyM wrote in post :
>>> >
>>>> Risotto (YES, RISOTTO!!).
>>>
>>> ?? !!! How does that work?
>>>
>>> --
>>> Tim C.
>>
>> I wonder too. Risotto is a pleasure for me to make, but many really don't
>> like to bother with it.
>
> I just had a glance around to see if I could find the recipe that I use. I
> can't, at the moment. When I locate it, I'll post. In the meantime, this
> recipe is very similar. In mine, I use some dried porcinis soaked in some
> of the hot broth, and I use a blend of fresh mushrooms. I'm certain I use
> much more than 2 tablespoons of shallots! I'll look for my recipe and post
> it with a ping to Tim C. and Giusi when I find it.
>
> Wild Mushroom Risotto
>
> 8 oz. fresh mushrooms
> 2 cups arborio
> 4 cups broth
> 1/4 cup dry vermouth
> 2 tablespoons shallots
> 1/4 cup grated Parmesan cheese
> 3 tablespoons olive oil
> Salt/pepper to taste
>
> Directions: Coarsely chop mushrooms and shallots; set aside. In a 6 quart
> pressure cooker, simmer shallots in hot olive oil for three minutes,
> stirring often. Do not brown. Add mushrooms and Arborio and stir constantly
> for additional minute. Add broth and vermouth; stir. Close lid and bring up
> to high pressure. Once pressure has been attained, low heat and pressure
> cook for 7 minutes. Release pressure using automatic pressure release or
> cold-water release, according to manufacturer's directions. Thoroughly stir,
> adding in grated Parmesan cheese and salt and pepper, if desired.

Hmm, interesting. Yes, more shallots I think(I use onions anyway) and I'd
use any white wine rather then vermouth (which I don't drink and never have
any in the house anyway).
Does it produce the creamy consistency like that?

--
Tim C.