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Old 09-02-2012, 03:36 PM   #11
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Your welcome MM

All I really need is love, but a little chocolate now and then doesn't hurt
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Old 09-02-2012, 08:50 PM   #12
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Another good Mofet recipe!

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Old 09-03-2012, 01:10 PM   #13
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I would love to try this MsM but I don't have a pressure cooker and have never used one. Maybe I can adapt the flavours to a regular risotto.
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 09-03-2012, 08:44 PM   #14
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Thank you everyone

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recipe, saffron, risotto, mushroom

MsMofet's Saffron and Mushroom Risotto This 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] [LIST] [*]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 [/LIST][LIST=1] [*]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 [FONT=Calibri][IMG]http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/080611_saffron_rice.jpg[/IMG][/FONT] 3 stars 1 reviews
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