like risotto, but hate all of the stirring? try using a pressure cooker instead. it only takes 4 minutes under pressure, and then another 5 or so afterwards. i have a german pressure cooker that i absolutely love. i haven’t been using it as much as i could, so i finally grabbed it monday night during dinner prep.
i started with a recipe from Pressure Perfect by Lorna Sass, and modified it to suit what our family likes. this is what i came up with:
1 tbsp butter
1/2 c. finely chopped onions or shallots
2 cloves minced garlic
1/2 – 1 c fresh mushrooms, chopped
1 1/2 c. rice (i didn’t have arborio, but it turned out fine with jasmine)
1 can cream of mushroom soup
3 1/2 – 4 c chicken broth
1/2 c freshly grated parmesan reggiano
freshly ground pepper
Heat butter in cooker. Add onion, garlic & fresh mushrooms, cooking over high heat for 1 minute. Stir frequently. Stir in rice, making sure to coat it with the butter.
Pour in 1/2 c of the broth, and mix until the rice absorbs the liquid. Stir in 3 more cups of broth and the cream of mushroom soup. Mix well, scraping any rice off the bottom of the cooker.
Lock on lid. Bring to high pressure over high heat, then reduce heat just enough to maintain high pressure. Cook 4 minutes. Turn off heat and quick release pressure by running cooker under cold water. Remove lid (watch for escaping steam).
Set cooker on med-high heat and stir. Cook uncovered, stirring every minute or so, until mixture thickens and rice is tender (3 – 5 minutes). If mixture gets dry too soon, add last 1/2 c of broth. Risotto will thicken upon sitting, so don’t worry if it’s slightly runny.
Turn off heat. Stir in cheese, pepper (and salt, if needed) to taste.
This served 5 people with leftovers for 3 additional side servings.