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