Rev: Lemon-Basil Risotto with Tomato Topping CL 5/04

[gertdog]

This recipe is from the pressure cooker article in the May CL. We made it last night.

This was my first attempt at pressure cooker risotto- I cooked at high pressure for 6 minutes, as directed, then brought the pressure down by running cold water over the lid. When I removed the lid, the rice was al dente but there was still a ton of liquid (risotto soup!)- I scooped some liquid out and discarded it, and then simmered the rice, uncovered, on the stovetop until the remaining liquid was absorbed. So- I am not sure if I did something wrong, or if my pressure cooker is just different from the one CL tested the recipe in, but having to stand at the stove stirring and simmering for 10 minutes kind of cancelled out the convenience of making risotto in the pressure cooker, IMO.

Regardless of the cooking time glitch, the risotto was very good. The consistency was creamier than any I've made in a regular pot, and the flavors of lemon and basil, both stirred in just before serving, were bright and spring-y. The tomato topping was a nice counterpoint- a savory contrast to the lemony risotto. My tomatoes were not as ripe as I would have liked- an extra splash of balsamic vinegar and extra sprinkles of salt and sugar perked them up nicely.

This would be really lovely next to some grilled or steamed asparagus. Alas, the asparagus at the store was past its prime. Instead, we had it with fresh fava beans- delicious! I have never had fava beans before, but they were calling my name at the store and they were definitely worth the effort! (And no, we did not have a nice Chianti- or liver- with the beans. :p )

[kristalsnow7]

Thanks for the review, Stephanie. I don't have a pressure cooker, but was going to try this one the "old-fashioned" way. I'm glad to hear it's tasty!

[JillC]

YUM!!!
Two thumbs way up from both DH and me. We loved this! The risotto on it's own was delicious, but the tomato topping really added a lot. Tangy, earthy, homey...
With both of us doing the prep--one the risotto and one the tomato topping, it took no time at all. Given gertdog's post, I decided to let the pressure come down naturally (rather than running the cooker under cold water) to allow the risotto to cook a little longer. It turned out perfectly.
This recipe is definitely a keeper for us.
Jill

[Peggy]

Glad to hear this is good! I'm going to face my pressure cooker fears tomorrow night and make it. Crossing my fingers that I don't blow anything up!!!:o

Peggy

[Peggy]

OMG!! This risotto was absolutely outstanding!!!!:o And, I am so proud of myself because I faced my fear of my pressure cooker and made it all by myself without another cook in the kitchen holding my hand. Honestly, what have I been so afraid of all these years?! If risotto can be that easy in a pressure cooker, why would anyone want to spend almost an hour stirring constantly? No me! I have seen the light and am officially converted to a pressure cooker believer!

Peggy

[Hoosier Hokie]

Originally posted by Peggy
OMG!! This risotto was absolutely outstanding!!!!:o And, I am so proud of myself because I faced my fear of my pressure cooker and made it all by myself without another cook in the kitchen holding my hand. Honestly, what have I been so afraid of all these years?! If risotto can be that easy in a pressure cooker, why would anyone want to spend almost an hour stirring constantly? No me! I have seen the light and am officially converted to a pressure cooker believer!

Peggy

OK, Peggy, if you can do it, then so can I! I will definitely put this on next week's menu (I love all things basil!;) ). I know I should just get over my fear of the pressure cooker, so this risotto will do it for me (I hope). Glad to know it was so good.

HH

[swquilts]

Me too! I'll have to dust the cobwebs off and give it a shot!

Peggy, how long did you cook it?

[Peggy]

Due to my lack of experience in knowing how to recognize "high pressure" and how to maintain it in the pressure cooker, I probably cooked it for 8-9 minutes instead of the 6 minutes stated in the recipe. I was just not sure when I should start timing it. When I opened it, the majority of the liquid was absorbed and the rice was done perfectly. Easy, easy. Of course, I must admit to standing right beside the cooker wringing my hands the entire time it was cooking. Just waiting for something terrible to happen. :o

Go for it Ladies!!!

Peggy

[Gracie]

Can this be made without a pressure cooker? If so how?

Thanks!

Loren

[kristalsnow7]

Originally posted by Gracie
Can this be made without a pressure cooker? If so how?

Thanks!

Loren

Hi Loren, one year later! ;)

I actually made this risotto using the traditional stirring method, and it turned out perfectly delicious. In fact, it was one of the best risottos I have ever had! The tomato topping really pulled everything together.

Anyway, I simmered the broth on the back burner while I prepared the topping and prepped the other ingredients. Then I followed the recipe up until the point where all the broth is added. I just added a little bit (about 1/2 cup) at a time, and stirred constantly until the rice was done, about 25-30 minutes. It was creamy and delicious. Then I stirred in the lemon zest, juice, cheese and basil, and topped with the tomato mixture. It was super tasty! Of course, I always love risotto, but I thought this recipe was particularly good.


Lemon-Basil Risotto with Tomato Topping
Citrus-scented risotto cooks in about 10 minutes in the pressure cooker with no stirring required.

Topping:
1 1/2 cups chopped seeded tomato
2 tablespoons chopped green onions
1 1/2 teaspoons extravirgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon crushed red pepper
Dash of sugar
Dash of salt
Dash of freshly ground black pepper

Risotto:
2 tablespoons butter
1 cup chopped onion
1 1/2 cups Arborio rice
2 garlic cloves, minced
1/2 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 cup (4 ounces) grated fresh Parmesan cheese
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1/3 cup finely chopped fresh basil

To prepare topping, combine first 8 ingredients. Cover and let stand at room temperature.
To prepare risotto, melt butter in a 6-quart pressure cooker over medium heat. Add onion; cook 2 minutes, stirring frequently. Add rice and garlic; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is absorbed, stirring frequently. Stir in broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Close lid securely, and bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 6 minutes. Remove from heat; place cooker under cold running water. Remove lid. Stir in cheese, rind, juice, and basil. Top with tomato topping.

Yield: 6 servings (serving size: 1 cup risotto and 1/4 cup topping)

NUTRITION PER SERVING
CALORIES 368(24% from fat); FAT 10g (sat 5.7g,mono 3.4g,poly 0.4g); PROTEIN 13.7g; CHOLESTEROL 23mg; CALCIUM 262mg; SODIUM 869mg; FIBER 2.3g; IRON 1mg; CARBOHYDRATE 52.6g

Robin Kline
Cooking Light, MAY 2004