Traverse City Record-Eagle

Food

April 11, 2013

Pressure cooker makes risotto easy

Pressure cookers never really did much for me. They seemed fussy — and scary! All those stories about explosions...

Then I used one to make a risotto, a dish that by definition is tedious to make. I was blown away. It simplified the process and — most impressively — sped it up. What normally takes me 45 minutes in a traditional saute pan was done and ready to serve in about 20. That’s my type of risotto! And my type of pan.

Pressure cookers really are very cool devices. Because the lids clamp on and create a pressured, steam-driven environment, they allow you to cook at higher temperatures. Normal boiling or steaming cooking methods max out around 212°, the boiling point of water. Pressure cookers allow for water (as steam) to be superheated, reaching as high as 250°.

The result is a moist, quick method of cooking that produces deliciously tender meats in little time. And modern pressure cookers also happen to be very safe (don’t worry about explosions!).

My risotto recipe is simple and delicate because I wanted it to showcase the asparagus. But it would be easy to add a touch of garlic, your favorite mushrooms and even tender spring peas.

The asparagus is added raw to the rice after it is cooked, letting the delicate green stalks cook just briefly. This light touch leaves the asparagus bright green and slightly crunchy. If you like your asparagus cooked more, you can grill or saute it briefly before adding it to the risotto. But do not add it to the pressure cooker at the same time as the rice or it will overcook.

The second time I made it, I added porcini mushroom powder and it was divine, resulting in a bolder, more umami filled risotto without any mushroom slices. The garlic and mushrooms — or porcini powder — should go in at the beginning and peas should be added when the asparagus is to let the heat of the steaming rice cook the tender vegetables.

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