I treated myself to a birthday present I thought would benefit everyone in the house, bought myself an electric Pressure Cooker. The regular ones scare the heebeegeebees out of me. My friend used it the other weekend when we went to stay with them and I was sold. Two days later I went to our local Spotlight store which is similar to JoAnns or Hobby lobby but way way smaller and lo and behold they had one on sale for $75, I snapped it up. They also had a convection oven which I have dreamed of owning but was too expensive, on sale for $85 so I snapped that up too lol.
So my friend made risotto in the pressure cooker and it took 6 minutes. That's what sold me, now that I am working shift work and full time I need to be able to make nutritious and quick meals.
So here is my risotto in my favourite cooking implement with my cup of tea, a must have when I am cooking-this flavour is Rooibos which doesn't have any tannin in it.
Linking up with Bluebeard and Elizabeth's T for Tuesdays Meme
If you live in Australia and are a card maker or not a card maker please read my request for Cards for the Troops and if you can contribute I would be ever so grateful.
2 cups arborio rice (the cup that comes with the cooker)
5 cups water (same cup from cooker)
2 stalks shallots
200 grams diced bacon
1 small carrot diced (or frozen)
100 grams frozen peas
1 leek diced
3 cloves of garlic crushed
50 grams butter
100 grams grated parmesan cheese
1 sprig of parsley chopped
Switch cooker onto sauté melt the butter and add the garlic and leek, cook, stirring occasionally. Add bacon, carrot and peas, stir. add rest of ingredients. I also add some chicken stock (powdered) to your taste, the first time I cooked this I forgot to add the seasoning but it didn't really matter, the parmesan cheese seems to be enough. Stir all the ingredients until mixed. Shut the pressure cooker lid as per instructions, if yours has a minute timer put it to 8 minutes, my Kambrook one doesn't have minutes it has numbers so I chose 4. When it turns off, switch it off at the wall and wait 10 minutes then release the steam, open the lid very carefully.
The first time I gave myself a fright and almost burnt myself from the steam, so use an oven mitt to turn the knob to release the heat and open the lid. Enjoy and tell me how yours turned and what ingredients you used.