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Old 09-01-2011, 08:15 PM   #31
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Originally Posted by msmofet View Post
This was the first time I made risotto and except for a bit too much saffron it was wonderful. I added sautéed mushrooms at the end with the cheese. I cheated big time and cooked it in a pressure cooker. YUP 7 minutes in the pressure cooker and it was perfect.

Saffron Mushroom Risotto

you did WHAT?!! please explain that, msmo. what happened to stirring? and stirring...and stirring...and stirring....???
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Old 09-01-2011, 08:16 PM   #32
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Originally Posted by vitauta View Post
pac, do you have a background in teaching? you would make a great teacher! you have the ability to break down a process that is complex, and break it down into small, easy to understand and follow parts. i can actually visualize making a risotto, step by step, thanks to your sterling descriptions--you've taken much of the mystery out of the procedure, replacing it with basic, easy to digest mechanics. just what i needed....
Wow, thanks. That's probably the best compliment I ever got
I used to be a shop foreman in a sheet metal shop, so had to bring a few apprentices up through the ranks. And I used to be the head instructor and Safety & Training Advisor at a small drop zone (skydiving), so you know... you don't listen, you bounce

Thanks again, Vit.
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Old 09-01-2011, 08:17 PM   #33
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Pressure cooker risotto is just too awesome, MsM. Nice.
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Old 09-01-2011, 08:34 PM   #34
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Originally Posted by vitauta View Post
you did WHAT?!! please explain that, msmo. what happened to stirring? and stirring...and stirring...and stirring....???

Saffron Mushroom Risotto
(Pressure-Cooker Method)
1 TBSP. olive oil
1 small onion, finely chopped (about ¾ cup)
1 cup arborio rice
2 cups chicken stock
¼ cup vermouth or dry white wine
1/8 tsp. crushed saffron
1/8 tsp. ground pepper
½ tsp. salt
Sliced mushroom caps sautéed in butter
1 TBSP. butter
¼ cup grated Parmesan cheese

Heat the oil in a pressure cooker over high heat.

Add the onion and cook until t soft about 2 minutes.

Add the rice and cook, stirring, for about 30 seconds
until the outer edges turn translucent.

Add the stock, wine, and saffron.

Cover and bring to high pressure over high heat.

Reduce heat to stabilize pressure. Cook 7 minutes.

Quick-release pressure and remove cover.

Stir in pepper, salt, butter, sautéed mushrooms and Parmesan.

Let sit for 2 minutes before serving.

Makes 4 Servings
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Old 09-01-2011, 08:34 PM   #35
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Originally Posted by pacanis View Post
Pressure cooker risotto is just too awesome, MsM. Nice.
Thank you pac
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Old 09-01-2011, 08:52 PM   #36
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wow. why isn't everybody making risotto this way? well, i'm not because i no longer have a pressure cooker. but if i see one of the old fashioned kind on the market i might just get back with it. your risotto is beautiful, msmo--silky and golden. i'm looking forward to making one of my own. i like your recipe which combines the saffron with the mushrooms in one recipe. :)
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Old 09-01-2011, 09:03 PM   #37
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Originally Posted by vitauta View Post
wow. why isn't everybody making risotto this way? well, i'm not because i no longer have a pressure cooker. but if i see one of the old fashioned kind on the market i might just get back with it. your risotto is beautiful, msmo--silky and golden. i'm looking forward to making one of my own. i like your recipe which combines the saffron with the mushrooms in one recipe. :)
Thank you V
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Old 09-01-2011, 09:07 PM   #38
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Originally Posted by niquejim View Post
I like ..:: Kitchen Basics - Home ::.. for stock because they make unsalted versions

And mushroom or squash risotto are both wonderful

i've had and liked kitchen basics, but the quart size is more than i can easily use.
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Old 09-01-2011, 09:22 PM   #39
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Originally Posted by vitauta View Post

i've had and liked kitchen basics, but the quart size is more than i can easily use.

You can easily freeze any leftovers from an open quart. I do it all the time. I freeze it in half-cup containers as I find that more useful to me than ice cube trays.
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Old 09-02-2011, 06:16 PM   #40
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Thanks to vitauta, I decided to prepare this risotto with mushrooms and sausage recipe.
I paid too much attention to the photographs, alas, and so I slighlty overcooked it... poor me!
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