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Old 09-01-2012, 06:17 PM   #1
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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.

MsMofet's Saffron and Mushroom Risotto
  • 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 - 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
  1. Heat the oil in a pressure cooker over high heat.
  2. Add the onion, cook, stirring, until translucent,
  3. about 2 minutes.
  4. Add the rice and cook, stirring, for about 30 seconds
  5. until the outer edges turn translucent.
  6. Add the stock and saffron.
  7. Cover and bring to high pressure over high heat.
  8. Reduce heat to stabilize pressure. Cook 7 minutes.
  9. Quick-release pressure and remove cover.
  10. Stir in ground peppercorns, salt, butter, Romano and Parmesan cheeses and sautéed mushrooms. Gently mix well.
  11. Let sit for 2 minutes before serving.
Makes 4 -5 Servings

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Old 09-01-2012, 06:30 PM   #2
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That sounds and looks fantastic. Will need to make it soon.
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Old 09-01-2012, 06:33 PM   #3
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Thank you for sharing, MsM.....looks absolutely divine.
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Old 09-01-2012, 06:36 PM   #4
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Now I have to buy a pressure cooker..... Thank you for the perfect excuse.
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Old 09-01-2012, 07:06 PM   #5
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Thank you everyone
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Old 09-01-2012, 07:45 PM   #6
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Looks lovely MM
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Old 09-01-2012, 07:52 PM   #7
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Quote:
Originally Posted by Kylie1969 View Post
Looks lovely MM
Thank you Kylie
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Old 09-01-2012, 09:27 PM   #8
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I can hardly wait to try this MsM......Your directions are perfect and should work great with my new electric pressure cooker.
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Old 09-02-2012, 01:27 AM   #9
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Yes, I think it would be great in the pressure cooker
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Old 09-02-2012, 09:21 AM   #10
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Thank you and enjoy
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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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