Discussion about this post

User's avatar
Alex Renton's avatar

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!

Expand full comment
Cheryl  Queen of Markets's avatar

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.

Expand full comment
1 more comment...

No posts