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09-01-2012, 05:17 PM
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#1
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,794
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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
- 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.
Makes 4 -5 Servings
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
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09-01-2012, 05:30 PM
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#2
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Ogress Supreme
Join Date: Jul 2009
Location: Wyoming
Posts: 39,014
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That sounds and looks fantastic. Will need to make it soon.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-01-2012, 05:33 PM
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#3
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Chef Extraordinaire
Join Date: Jun 2012
Location: California
Posts: 10,088
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Thank you for sharing, MsM.....looks absolutely divine. 
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Grandchildren fill the space in your heart you never knew was empty.
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09-01-2012, 05:36 PM
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#4
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Executive Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,504
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Now I have to buy a pressure cooker..... Thank you for the perfect excuse.
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09-01-2012, 06:06 PM
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#5
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,794
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Thank you everyone
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
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09-01-2012, 06:45 PM
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#6
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Looks lovely MM 
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All I really need is love, but a little chocolate now and then doesn't hurt
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09-01-2012, 06:52 PM
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#7
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,794
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Quote:
Originally Posted by Kylie1969
Looks lovely MM |
Thank you Kylie
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
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09-01-2012, 08:27 PM
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#8
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
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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.
__________________
Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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09-02-2012, 12:27 AM
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#9
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Yes, I think it would be great in the pressure cooker 
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All I really need is love, but a little chocolate now and then doesn't hurt
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09-02-2012, 08:21 AM
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#10
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,794
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Thank you and enjoy
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
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09-02-2012, 03:36 PM
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#11
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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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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09-02-2012, 08:50 PM
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#12
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Executive Chef
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
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Another good Mofet recipe!
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09-03-2012, 01:10 PM
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#13
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,400
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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.
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Living gluten/dairy/sugar/caffeine-free and loving it!
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09-03-2012, 08:44 PM
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#14
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,794
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Thank you everyone
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
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|
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MsMofet's Saffron and Mushroom Risotto
msmofet
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]https://www.discusscooking.com/attachments/photobucket/img_1182727_0_a26ea2c31785a89de0032b159cf2ff90.jpg[/IMG][/FONT]
3 stars
1 reviews
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