"Tim C." > ha
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.

Just from ready reference, a cup of risotto rice weighs 180 g and you would
use 1 liter of broth or thereabouts to cook it in. The above recipe has 360
g of rice and 1 liter broth. The pressure could firce flavor into the
grains and cook it faster, but apparently doesn'pt make it hold more liquid
as usual.