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Old 09-04-2006, 09:47 AM   #31
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I also like to apply the risotto recipe using farro. It does take considerably longer to cook, even though soaking them in a water with baking soda for a couple of hours helps somewhat. It gives a wonderful al dente texture and nutty full flavour. I haven't try the pressure cooker with it, but this may be worth trying.
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Old 09-04-2006, 06:40 PM   #32
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Originally Posted by suzyQ3
There is no problem with devoting your attention to risotto -- when it's your main dish or when it's just family. But if you're entertaining guests for dinner and are making several other dishes and the risotto is not the star of the meal, why dismiss an easy method if it produces good results?

I've had regular risotto, and I've had pressure cooker risotto. They are equal in taste and texture...in fact, I might even rate the pressure cooker risotto a tad higher.
SuzyQ3 - I've just stumbled on your reply when the post is almost done. Sorry for not replying earlier.
I'd just like to make it clear I'd never reject a new method of cooking a traditional dish if it were (a) easier (b) quicker and (c) tastier. So in that case, when I fix the pressure cooker, ( the safety valve blew because it was left on the cooker unattended) I promise to make pressure-cooker risotto!

My original concerns were regarding time-saving ( which I didn't see as particularly relevant - maybe 5 minutes?) and the stirring process, which does make the starch come out. I'll have to give it a go, again.

Anything that's new should be looked at, cooking-wise, art-wise, everything -wise. That's called progress. Remember the fear and trembling when personal computers came on to the market? I was one of the first to acquire one, even though I'm a tech idiot.

As for the risotto not being the main attraction at my dinner table - I personally take as much care over the salad dressing and the decoration of the dishes as I do over all the other dishes. EVERYthing is important. Yes, it sometimes involves my rushing around at the last minute like a hysterical warthog in a Lion's Pen, but then that's just me
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Old 09-04-2006, 07:16 PM   #33
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"As for the risotto not being the main attraction at my dinner table - I personally take as much care over the salad dressing and the decoration of the dishes as I do over all the other dishes. EVERYthing is important. Yes, it sometimes involves my rushing around at the last minute like a hysterical warthog in a Lion's Pen, but then that's just me "

Hahahahaha...You sound like a marvelous -- and very entertaining -- host indeed.

You remind me of a neighbor and dear friend whom I was fortunate to know for too brief a time. He was a stickler, that one -- down to the perfect snip of herb placed in the center of a perfect pat of butter. Somehow he did it all with a relaxed flourish (oxymoron notwithstanding) that boggled my mind.
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Old 09-11-2006, 12:02 PM   #34
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Quote:
Originally Posted by suzyQ3
I'm a bit surpised at seeing a member dismiss another's recipe as "glop." Isn't there a more civilized way to express disagreement regarding a cooking method or recipe? I thought this site prided itself on its politeness. Personally, I detest recipes that feature canned cream soup, so I just say nothing in reply to those recipes here or, at most, suggest an alternative.

As for pressure cooker risotto, I agree that it's not traditional. But that doesn't mean it should be automatically dismissed without a trial. I have made it, and it's excellent. When you're busy with other dishes and/or kids or guests, it's a simple alternative -- and simple is something I would think a fan of Occam's razor might appreciate.
I am suprized as well at Michael's post. This is the first time I have ever seen a thread from my freind that I didn't agree with completely. I can see the value of pressure cooked risoto, but agree that I would make it by stirring, as it puts more of me into the dish. And the risoto would always be the star in any meal I would use it in.

But that's just me. Michael, you are one of my heroes on this site, one of my peers, and because of your accuracy and graciousness. You aren't usually the condescending type. What happened on this post?

Seeeeeeya; Goodweed of the North
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Old 09-11-2006, 07:31 PM   #35
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Sounds like a good idea to me. Putting more of me in my food doesn't appeal as much as putting more of my food in me!

It's sort of like making bread; the purists knead by hand and sneer at people who use a mixer or food processor or, horror of horrors, a bread machine, even though hardly anyone can tell the difference in the finished product.

Every religion has its fanatics!
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Old 09-13-2006, 11:38 AM   #36
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Originally Posted by Slicer
...It's sort of like making bread; the purists knead by hand and sneer at people who use a mixer or food processor or, horror of horrors, a bread machine, even though hardly anyone can tell the difference in the finished product.

Every religion has its fanatics!
I kind of find your tone condescending as well. Remember, there are those who eat to live, and those who live to eat.

It's the same with food preperation. Yes there are "purists" out there who sneer at who sneer at bread machines. But there are also artists, who view breadmaking, or risoto, or whatever food theyu are prepairing as an art form. I have seen amazing breads, made by true artisans, that could not be made by a bread machine. I have seen edible bread sculptures that were the centerpiece at a table. I have seen sweet pastries that took the stage at a christmas feast, not only because they tasted incredible, bit because the presentation was a work of art.

Don't sneer at us who love the process. Just as I believe it's wrong to sneer at those who like to make the sometimes daunting job of food preperation a bit easier, There is room in this world, and on this site for both.

Some people enjoy the beutifully crafted vase. Some people enjoy making it. And some people carve beautiful ice sculptures with a chain saw. It's all good.

Seeeeeeya; Goodweed of the North
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Old 09-13-2006, 12:25 PM   #37
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I love the way you write Goodweed. You hit the nail on the head. Just like Fryboy I love my pressure cooker and I will cook almost anything in it. Indians cook kichdi which is just like a risotto but is made with rice and moong beans along with aromatics and ghee and cooked until it's nice and soft and creamy. Its a different name but the same concept. We cook it in the pressure cooker all the time.

I say cooking is a personal thing. Do it the way you feel comfortable. There is nothing wrong in speeding things up or slowing things down. The end result may be or not be perfect using either method but all that matters is whether you enjoyed and learned during the process.
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Old 09-14-2006, 08:01 PM   #38
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Quote:
Originally Posted by suzyQ3
"As for the risotto not being the main attraction at my dinner table - I personally take as much care over the salad dressing and the decoration of the dishes as I do over all the other dishes. EVERYthing is important. Yes, it sometimes involves my rushing around at the last minute like a hysterical warthog in a Lion's Pen, but then that's just me "

Hahahahaha...You sound like a marvelous -- and very entertaining -- host indeed.

You remind me of a neighbor and dear friend whom I was fortunate to know for too brief a time. He was a stickler, that one -- down to the perfect snip of herb placed in the center of a perfect pat of butter. Somehow he did it all with a relaxed flourish (oxymoron notwithstanding) that boggled my mind.
Crikey, Suzy - you were watching me decorate the dishes the last time I had a dinner party!!
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Old 09-15-2006, 03:50 AM   #39
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I'll be giving pressure-cooked saffron risotto a try. To stir up another controversy, I have never managed to make a risotto in just 20 minutes. It always takes me much longer than that. I understand in Italy there's also a baked version of risotto. I'd be interested to hear what Urmaniac and RDG have to say about that.

I love risotto and make it quite often. It's the perfect meal for the $5 thread. Luxurious and creamy but not necessarily hugely expensive, even if you use proper Arborio or Carnaroli rice. In fact, I'm inspired by this thread to go off and find some cuttlefish for Risotto Nero, though I'll cook it using the traditional method!
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