MsMofet's Saffron and Mushroom RisottomsmofetThis is a shortcut Risotta made in a pressure cooker. No babysitting and consant stirring. It is quick and easy and tastes wonderful.
[B][U]MsMofet's Saffron and Mushroom Risotto[/U][/B]
[*]1 tablespoon olive oil
[*]1 small onion, finely chopped (about ¾ cup)
[*]1 cup arborio rice
[*]2 -1/4 cups chicken stock
[*]A pinch to 1/8 teaspoon crushed saffron[COLOR=red] - [/COLOR]to taste
[*]1/8 teaspoon ground pepper (I used a 4 peppercorn blend)
[*]½ teaspoon salt
[*]1 tablespoon butter
[*]¼ cup fresh grated Parmesan cheese (I used a parmesan and romano blend)
[*]6 - 8 sliced mushroom caps (or to taste), sautéed in butter
[*]Heat the oil in a pressure cooker over high heat.
[*]Add the onion, cook, stirring, until translucent,
[*]about 2 minutes.
[*]Add the rice and cook, stirring, for about 30 seconds
[*]until the outer edges turn translucent.
[*]Add the stock 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 ground peppercorns, salt, butter, Romano and Parmesan cheeses and sautéed mushrooms. Gently mix well.
[*]Let sit for 2 minutes before serving.
[/LIST]Makes 4 -5 Servings