View Full Version : Question re: risotto and pressure cooker
12-06-2002, 01:15 PM
I'm planning on making the Crispy Salmon with Risotto and roasted tomatoes (CL 09/02) and I'd love to prepare the risotto in my pressure cooker. I'm just starting to use the darn thing, and I'm just amazed out how quickly it cooks other rices, but I don't know how long I should cook the risotto for...suggestions?! TIA;)
12-06-2002, 01:36 PM
Once you get it up to full pressure (you know, the steam is coming out of the little "thingie" in a nice steady stream), cook the risotto for 6 minutes. Comes out perfect every time.
12-06-2002, 01:40 PM
There's a recipe for basic pressure cooker risotto on this thread:
It might give you an idea of how much time your recipe will need.
12-06-2002, 01:53 PM
Thanks so much! I love risotto, but have never loved the time it takes to make it so I'm really excited about trying this tonight :D
12-17-2002, 08:54 PM
I have two milk-allergic people in my house, and I would love to make a great risotto in my pressure cooker, without any dairy. Has anyone tried this, or is the cheese such an integral part that it can't be omitted?
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