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Saturday, October 8, 2016

RISOTTO WITH PARMESAN CHEESE - PRESSURE COOKER RECIPE

RISOTTO WITH PARMESAN CHEESE
DINNER AT HOME

Kind of winged this Risotto recipe from one in Bob Warden's Great Food Fast Cookbook.
Followed his directions for a Pesto Risotto but did not use the Pesto.  The six minutes cooking time was not enough so I had to reload and pressure cook for another four minutes to get all of the liquid absorbed.  Final product and flavor was very good.  Served with Bourbon-Chili Glazed Chicken.
Click link below for the Bourbon Chicken recipe:
Highly recommend the Bob Warden cookbook which you can purchase online;

MELT 1 TABLESPOON OF BUTTER
YOU NEED TWO CUPS OF ARBORIO RICE SO I USED THIS BAG PLUS SOME FROM BOX BELOW
USED HALF OF THIS AND THE BAG ABOVE TO COME UP WITH TWO CUPS OF RICE
SAUTE ONIONS FOR ABOUT 5 MINUTES
ADD TWO CUPS RICE AND STIR FOR ABOUT ONE MINUTE.  THEN ADD2 TABLESPOONS LEMON JUICE AND 1 TEASPOON SUGAR.
MIX IT ALL UP
ADD 5 CUPS OF CHICKEN BROTH OR STOCK
PRESSURE COOK ON HIGH FOR 6 MINUTES
AFTER 6 MINUTES THE RISOTTO STILL HAD TOO MUCH LIQUID SO I RESET AND
COOKED AN ADDITIONAL FOUR MINUTES
AFTER FOUR MORE MINUTES THE RISOTTO WAS PRETTY PERFECT
ADDED PARMESAN CHEESE
SERVED WITH BOURBON-CHILI GLAZED CHICKEN


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