mguerra Posted November 8, 2015 Report Posted November 8, 2015 Over in the Lowcountry boil thread I mentioned risotto and how my hostess last night spent over an hour standing there stirring it at the stove. Well just to remind myself how easy it is I just made a batch in the pressure cooker and I'm eating it right now. From the time I put on my apron to the time I shut the lid on the pressure pot was exactly 20 minutes. In that 20 minutes I retrieved all my ingredients diced up my onion and my pancetta mixed up my liquids sautéed the onions and toasted the risotto added the liquid and shut the lid . Seven minutes later it was done. And to perfection I might add. Did I stand there cooking it for an hour or more? Nope, I had a cuppa coffee, sat down, and listened to a Mozart piano sonata.
mguerra Posted November 8, 2015 Author Report Posted November 8, 2015 P.S. Here's a link to the method: http://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/
MacKenzie Posted November 8, 2015 Report Posted November 8, 2015 mguerra, risotto sounds good but I wish you have taken pixs for us to drool over and the music sounds just as wonderful. I see a pix on the link you just posted, thanks.
mguerra Posted November 8, 2015 Author Report Posted November 8, 2015 I have no clue about these damn sideways pics
tony b Posted November 8, 2015 Report Posted November 8, 2015 If Doc says it, I hit the "I believe" button and move on!!
MacKenzie Posted November 8, 2015 Report Posted November 8, 2015 I think you lied, you were laying down when you took them. :) I can see I'm going to have to put this on the to-do list.
CeramicChef Posted November 8, 2015 Report Posted November 8, 2015 I see you've taken this pressure cooker technique international! Italians are quaking in the kitchens all over Italy! You might almost convince me to think about a pressure cook. But I'm drawing the line at the crockpot/slow cooker pulled pork!
CeramicChef Posted November 8, 2015 Report Posted November 8, 2015 That dawg looks sooooooo abused! Being forced to sleep on the couch! Where's the SPCA when you need 'em!?
MacKenzie Posted November 8, 2015 Report Posted November 8, 2015 both dogs seem to think the couch is theirs.
mguerra Posted November 8, 2015 Author Report Posted November 8, 2015 Penny got that couch at an estate sale and we've been talking about recovering it for years but it is so crapped out we let the dogs get on it. It looks like something from your grandmothers parlor!
kjs Posted November 9, 2015 Report Posted November 9, 2015 I agree this is a good way to cook risotto. Pressure cookers are awesome tools.
Syzygies Posted November 9, 2015 Report Posted November 9, 2015 A middle ground is to add the stock in batches as one cooks risotto stovetop, and not worry about it so much. I had romanticized the constant stirring as one dribbled in stock, till I took some cooking lessons with Giuliano Bugialli. He's a perfectionist and a traditionalist, but pragmatic enough to debunk my various illusions. One can add stock every several minutes, and still be making risotto. The poster child here is pour-over coffee. One can pay $200 for a pouring kettle that (presumably) dribbles the faintest continuous stream, if one really needs this play time to wake up. Or my $30 kettle, the stream aims easier than a measuring cup, and I pour over the water in batches. Sometimes I get distracted, and the scale shuts off, I have to go by how full the mug is. Perhaps a better example is Dogfish Head 90 Minute IPA. Spreading out the addition of stock over time has an effect on the texture of the rice, just as spreading out the addition of hops has an effect on the quality of the IPA. One can call it IPA either way, so I suppose one can call it risotto either way. It takes me 20 minutes to clean up, with irregular attention to the risotto. Then it's ready! And I believe that it's healthy to drink all the wine I want as long as I'm standing up. (This used to be self-regulating.)
Poochie Posted November 9, 2015 Report Posted November 9, 2015 I agree with CC; those dogs are mistreated and half starved too. You can also tell they're overworked by how keyed up and high strung they are. People love to say "how spoiled" my dog is or someone else's pet is, but I tell them that's why I got the animal in the first place. I'm sure not going to have them pull a plow or earn their keep. I love animals and your two dogs are the perfect picture of "family pet" in my book. Oh yeah, food. Your risotto looks like something I would try. Never ate it before, but I'm willing!
mguerra Posted November 9, 2015 Author Report Posted November 9, 2015 One Black and Tan Coonhound, four Treeing Walker Coonhounds, and a Beagle... all rescues. Dixie there in my avatar is actually a Treeing Walker mix. She was fixing to be euthanized in Dallas and I called up there and said wait one day and I will come get her. Someone chained her to a fence and then moved out. One of the best saves ever!!!
MacKenzie Posted November 9, 2015 Report Posted November 9, 2015 What a terrible thing to do, I know who I'd like to chain to a fence. Fortunately for her you came to the rescue.
Poochie Posted November 9, 2015 Report Posted November 9, 2015 I have a Peeing walker. He'll walk up to any tree and....
CeramicChef Posted November 9, 2015 Report Posted November 9, 2015 Doc, I can count 6 wonderful reasons why you're a great guy. I have a very dear friend who raises Black and Tans and runs a Black and Tan rescue. They are wonderful dogs, each and every one. They are almost as lazy as greyhounds, but when it comes time to run, they are all business. If I hadn't rescued a couple of cats, I'd have a Black and Tan sitting here next to me. Kudos to you for your rescue efforts!
