Perfect Risotto For Wolfgang Puck Pressure Cooker Recipes
If anyone has the Wolfgang Puck pressure cooker from HSN, you know the recipes that came with it are pretty sparse. Here's one I devised for risotto that turned out beyond perfect. Give it a try! Technique is based on green risotto recipe in the instruction book.
Recipe From food.com
Provided by Jainagirl
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
I just got a Wolfgang Puck rice cooker from HSN and it came with a recipe book. I was surprised by the things that can be made besides rice. This is easier than opening a box of Kraft mac and cheese and sooooooooo much better too.
Recipe From food.com
Provided by PA Cindy
Categories Cheese
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
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- 1. Begin by making the vegetable stock. In a large stockpot on medium-high heat, add olive oil and sauté the leek, carrots, and celery stalks. If you have other leftover vegetables, you can add those too. (Stock should always have carrots, celery, and onions in it, but you can also add leeks, herbs, mushrooms, or any other leftover vegetables you have in your fridge.) Add the thyme and cover with water. Turn the heat to a simmer and cook for 1 hour. Use a chinois or fine mesh strainer to strain the stock into a smaller saucepot and save for the risotto. Keep hot.
- 2. Move on to the risotto. Coat a medium saucepot with olive oil, and place on medium-high heat. When the olive oil is hot, add the shallots and garlic. Sauté, but do not allow to get brown.
- 3. Add the oats, gently coating them with the contents of the saucepot. Deglaze with white wine. Reduce the wine. Once you cannot see any liquid, slowly add the vegetable stock to the risotto one ladle at a time, stirring constantly. When the oats absorb all the vegetable stock, add one more ladle. Repeat until the oats are cooked through, creamy with just a little firmness. Season with salt and fresh ground pepper.
- 4. While the risotto cooks, make your pea puree. In a small saucepot, bring 4 cups of water (and a little salt) to a boil.. Remember to stir your risotto while you make the pea puree. Add in peas, boiling them until they float. Then remove and blanch them in ice water so that they keep their green color. Puree the peas in a blender, or pass them through a food mill. You can add the blanching liquid for easier blending. Blend until smooth.
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Web If anyone has the Wolfgang Puck pressure cooker from HSN, you know the recipes that came with it are pretty sparse. Here's one I devised for risotto that turned out beyond …
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