Last night I whipped together risotto before heading out to yoga class.
Wait a minute. Do “whipped together” and “risotto” belong in the same sentence? Risotto I love, but the deliberation required to bring the grains to the right creamy consistency is more than I can take on a weeknight. All that changed when I found a series of risotto recipes for the pressure cooker.
Lorna Sass‘ cookbook, “Pressure Perfect– Two hour taste in 20 minutes using your pressure cooker,” has a lovely basic risotto recipe that can be adapted nine ways to suit your tastebuds. I chose a no-fail combo for the guys — ham, peas and gruyere cheese. Just four minutes under pressure and another five or so minutes uncovered.
So lovely that when I returned from yoga, the pot was scraped clean.