RISOTTO WITH PARMESAN CHEESE
DINNER AT HOME
Kind of winged this Risotto recipe from one in Bob Warden's Great Food Fast Cookbook.
Followed his directions for a Pesto Risotto but did not use the Pesto. The six minutes cooking time was not enough so I had to reload and pressure cook for another four minutes to get all of the liquid absorbed. Final product and flavor was very good. Served with Bourbon-Chili Glazed Chicken.
Click link below for the Bourbon Chicken recipe:
Highly recommend the Bob Warden cookbook which you can purchase online;
 |
| RISOTTO WITH PARMESAN CHEESE |
 |
| MELT 1 TABLESPOON OF BUTTER |
 |
| YOU NEED TWO CUPS OF ARBORIO RICE SO I USED THIS BAG PLUS SOME FROM BOX BELOW |
 |
| USED HALF OF THIS AND THE BAG ABOVE TO COME UP WITH TWO CUPS OF RICE |
 |
| SAUTE ONIONS FOR ABOUT 5 MINUTES |
 |
| ADD TWO CUPS RICE AND STIR FOR ABOUT ONE MINUTE. THEN ADD2 TABLESPOONS LEMON JUICE AND 1 TEASPOON SUGAR. |
 |
| MIX IT ALL UP |
 |
| ADD 5 CUPS OF CHICKEN BROTH OR STOCK |
 |
| PRESSURE COOK ON HIGH FOR 6 MINUTES |
 |
AFTER 6 MINUTES THE RISOTTO STILL HAD TOO MUCH LIQUID SO I RESET AND
COOKED AN ADDITIONAL FOUR MINUTES |
 |
| AFTER FOUR MORE MINUTES THE RISOTTO WAS PRETTY PERFECT |
 |
| ADDED PARMESAN CHEESE |
|
| SERVED WITH BOURBON-CHILI GLAZED CHICKEN |
