Since Sur la Table had a sale, I ordered a Fagor Lux Multi-Cooker, which
arrived yesterday. This one -- http://bit.ly/1L5rj0X -- the smaller six
quart model, figuring that would be more versatile, cooking for two
people. I've never used a pressure cooker before, so tonight was my?
baptism under fire.

Now I love risotto, and the machine has a risotto-specific setting, so
what better to try?

A major attraction of this beastie to me is that it has a saute setting
(in addition to slow-cooking, steaming, high and low pressure, etc.) So
following the recipe in their little booklet, in went oil, onion, and
one cup rice (carnaroli, instead of their specified arborio), to saute
for 3-5 minutes.

Then switch off, add white wine, garlic, saffron, and two cups chicken
broth. Hit the "Risotto" button, set to seven minutes, and wait.

Release pressure, open up -- hmm, looks rich and creamy! Stir in a tbs
parsley, a cup of Parmesan. Still creamy, doesn't need any additional
broth. Wow!

Served with sauteed swordfish steaks and a salad, it was amazingly good!
I am truly shocked! One pot, a very simple soffrito, no stirring,
minimal broth, not even any butter at the end (!!!), 15 minutes total
prep and cooking time, and it was *really* good.

Friends are coming over, so I'll try it again Thursday, with two cups of
Carnaroli, cut it to six minutes for a little more tooth in the rice,
and see how it goes.

Does anyone have extensive pressure cooking experience, and have any pet
recipes they'd like to share? I might try a jambalaya next...

-- Larry