"Giusi" > wrote in message
...
> "TammyM" <>
>> "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.
>
> While it will be tasty, that will probably be flavored rice and diet food
> besides!
Not at all! Although I'm pretty sure that my recipe includes butter :-)

> You are invited to mine for risotto in January, and we can gossip while I
> stir.

Don't get me wrong, I make risotto the traditional way as well. But I'll
cheerfully take you up on that invitation when I'm in your neck o' the
Italian woods :-)))))

TammyM