Have we ever talked about risotto?! I and most of my friends and family have been making risotto exclusively by pressure cooker since Catherine's first book landed. We think it makes far better risotto - injecting flavour deep into the rice.
Chicken and courgette risotto (with fried little bits of courgettte and garlic on top) is one of my kids' top 5 family meals. My only note is that your 300g to 750ml/100ml wine is just a tiny bit too wet - 350g.
My current favourite is a pressure-cooked stock of crab/langoustine shells (don't overcook), a little tomato paste for colour, then rice, onion and fennel pressure-cooked as Catherine says, with bits of fish and shellfish and fennel tops added at the end...
I've been making bulgar pilaf for years; my sister and I called it vulgar bulgar. Last night I tried it in the pressure cooker. Even using wholewheat bulgar, it took 2 minutes. I cooked delicate vegetables separately as I thought they might overcook.
Still using my pressure cooker almost daily. Last night to cook the hand polished rice I bought at my local Asian store. It’s delicious, nutty with a very small grain for a basmati rice but takes a lot of cooking. 18-20 mins depending on how much soaking I’ve managed to give it, slow release and throw a t-towel over the top to let it fluff up. There are times when I wish I had more than one stovetop pressure cooker!
Have we ever talked about risotto?! I and most of my friends and family have been making risotto exclusively by pressure cooker since Catherine's first book landed. We think it makes far better risotto - injecting flavour deep into the rice.
Chicken and courgette risotto (with fried little bits of courgettte and garlic on top) is one of my kids' top 5 family meals. My only note is that your 300g to 750ml/100ml wine is just a tiny bit too wet - 350g.
My current favourite is a pressure-cooked stock of crab/langoustine shells (don't overcook), a little tomato paste for colour, then rice, onion and fennel pressure-cooked as Catherine says, with bits of fish and shellfish and fennel tops added at the end...
Keep up the pressure, Phipps!
I've been making bulgar pilaf for years; my sister and I called it vulgar bulgar. Last night I tried it in the pressure cooker. Even using wholewheat bulgar, it took 2 minutes. I cooked delicate vegetables separately as I thought they might overcook.
Wonderful, versatile recipes. Thank you.
Still using my pressure cooker almost daily. Last night to cook the hand polished rice I bought at my local Asian store. It’s delicious, nutty with a very small grain for a basmati rice but takes a lot of cooking. 18-20 mins depending on how much soaking I’ve managed to give it, slow release and throw a t-towel over the top to let it fluff up. There are times when I wish I had more than one stovetop pressure cooker!