I am in love with my pressure cooker. It amazed me with pulled pork in 45 minutes. It promised to give me risotto in 7 minutes. I followed the recipe (tweaking ever so slightly) and had an amazing result. Here is what I did:
- Took 1/2 bacon, cut into lardons, and rendered out the fat until I had nice little bacon bits. This was all done in the pressure cooker with the lid off.
- Bacon bits out, chopped onions and garlic in. Cook for 2 minutes.
- 1/2 cup of white wine to get the bits off the bottom of the pot. City folk call this ‘deglazing’.
- Stir in 2 cups of rice.
- Add 4 cups of chicken stock. Stir everything together.
- Seal pressure cooker, bring up to pressure, reduce heat and let work for 7 minutes.
- At 7 minutes, release the steam and take off the lid when it is safe to do so.
- Stir in a cup of frozen peas, bacon bits, and cheese (the more the better).
- Let it sit for a couple of minutes and serve.
It is true that it took 7 minutes to cook. All and all from bacon to plate was about 25 minutes. Easily half the time and 90% less work than normal. I love my pressure cooker!
