YOUR CUTTING EDGE DESTINATION
|6934 ROUTE 9
RHINEBECK, NY 12572
STORE HOURS: M - SA 9:30-5:30, SU 11:00-4:30
- Heat 2 tablespoons of the butter in a Pressure Cooker (4, 6, 8 or 10 Qt.)
over medium heat.
- Add the leeks and stir for 1 minute.
- Add the rice and stir until just starting to brown in a few places.
- Stir in the chicken broth.
- Cover with the pressure cooker lid, lock, and set to level 2 (high).
- Increase the heat to high and bring to pressure (the indicator will pop up
and steam will escape the valve.) Reduce the heat just until the steam is
exiting at a low, steady stream without sputtering.
- Cook for 7 minutes exactly. Remove from the heat.
- Release the pressure by holding the pot (carefully!) under cold running
- Turn the knob to automatic release, unlock the lid and gently twist open.
- Remove the lid letting the accumulated moisture drip into the pot.
- Add the peas, cheese, wine, and the remaining tablespoon of butter.
- Stir until the peas are just heated through.
- Taste and adjust seasoning with more wine and/or salt and pepper if
- The rice will still be a bit loose but it with quickly thicken.
- Serve immediately!
|I love making risotto in the pressure cooker! Some may think it's a culinary
sin but I say- don't knock it until you try it!
Pressure Cooker Creamy Risotto with Leeks-n-Peas
Recipe by Jessica Bard Serves 4
1 cup roughly chopped leeks (white and light green parts)
1 cup Arborio rice
2 1/4 cups natural chicken broth
1 cup frozen peas (or super-fresh shelled peas)
1/2 cup grated Pecorino-Romano cheese
1/4 cup dry white wine (or to taste)