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It rained today for the first time in forever.......

Discussion in 'Food Forum' started by Wulfenite, Sep 19, 2004.

  1. Wulfenite

    Wulfenite The King

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    ..... so I kicked off the winter Risotto season.

    Chicken Rosotto with Sun Dried Tomatoes and Smokey Motzerella.
     
  2. Mild Bill

    Mild Bill Millennium Member

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    Isn't risotto the best?
    I do it every coupla months...

    Four years ago when my wife's family from Argentina visited us, I made a big pot of
    herby-cheesy-creamy mushroom risotto...
    This November we'll be going there, and they keep reminding me that they're expecting me to make it for them,
    and teach them how to do it...

    I'll come up with a few interesting variations...
    The one you mentioned sounds good!

    ;c
     

  3. Wulfenite

    Wulfenite The King

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    Its awesome. It used to be a specialty item on our menu do to the time it takes to prepare. Then a couple years ago I got a pressure cooker for christmas. Now its a weekly item during the winter do to it being so easy and quick.
     
  4. Dandapani

    Dandapani

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  5. hwyhobo

    hwyhobo

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    How do you make it with a pressure cooker? Please give some details.
     
  6. Mild Bill

    Mild Bill Millennium Member

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    You shake the pressure cooker like Jiffy Pop!

    ;c
     
  7. Wulfenite

    Wulfenite The King

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    I can get my pressure cook book out and transcribe a few recipes w/ exact quantities. But the long and short is you melt some fat in the pan (1-2 tbs butter, olive oil etc) stur in the risotto to coat the grains, and add the chicken broth. Slap the lid on and turn it on high, when the relief valve lets loose (3-4 minutes) reduce the heat to medium and start a 6 minute timer. When the timer is done release the pressure and its done.

    For the risotto I mention above I start two pans in the pressure vessle I melt some butter saute a chopped onion, in the other pan I brown some cubed chicken in butter. When the onions and chicken are done I drop the rice in, stur, pour the broth in dump the chicken, pressure for 6 minutes. When the time is up I stur in the shreaded cheese. Done. I can put the whole thing on the table in about 25 minutes.

    My other favorite is Chicken/Leek/Mushroom/Pine Nut Risotto.