Can you hear me now?

And for those curious about my risotto experiment......Well, it looks like risotto.



The tasting panel concluded that it tastes like risotto and the texture is bang on too. Not bad for 7 minutes. OK, so the flavor base took 20 minutes to build but the 45 extra minutes of broth addition and stirring were no longer necessary. I adapted my favorite mushroom risotto from Marcella Cucina to the pressure cooker with great success. Here is the recipe for those who are interested (with directions on how to make it the regular way in brackets):

1/2 lb crimini mushrooms, sliced thinly
3 T butter, divided
2 small onions, finely chopped
6.5 oz fresh or canned tomatoes, seeded and cut into large dice
3 c beef broth
2 2/3 c water
12 oz arborio or carnaroli rice
2.5 oz grated Parmigiano-Reggiano

Combine 2 T butter and onion in a pressure cooker [4 qt saucepan] over med-high heat and cook until the onions are a pale gold, stirring occasionally. Add the mushrooms, a good pinch of salt and a liberal grinding of pepper and saute for another 5-6 minutes. Fold in the tomatoes and turn the heat down to med-low. Cook, stirring occasionally, until the fat begins to separate from the sauce, 15-20 minutes.

[Meanwhile, bring the broth and water to a slow simmer in another pan---not necessary if you're using a pressure cooker!]

Turn the heat to high and add the rice. Stir quickly to coat then add the broth and water all at once if you're using the pressure cooker. Lock the lid in place and bring to high pressure over high heat. Once high pressure is reached--read your manual--cook rice 4 minutes, adjusting heat as necessary to maintain high pressure. Quick-release the pressure per manufacturer's instructions and remove lid. Right now the risotto is a little soupy, a good texture for those who like a loose, runny risotto. Because I like mine thicker, saucy but able to hold in a mound on your plate, I boiled it an extra 3 minutes over medium high heat, stirring occasionally until the consistency was as I like it.

[Add a ladle of hot broth and stir until most of the broth is absorbed. Continue adding liquid one ladle at a time and stirring. Cook until rice is al dente, 35-45 minutes.]

For both versions, remove from heat. Stir in 1 T butter and cheese. Correct seasonings and serve immediately with a glass of your favorite Italian-style red wine. Salud!