Mushroom Risotto with Peas
2c water
1/2oz dried porcinis
1 onion, chopped
10oz cremini mushrooms
2 cloves garlic
1 1/2c Arborio rice
1/2c dry white wine
1c thawed peas
50g parmesan
Steep porcinis in hot water for 5 minutes. Drain & chop shrooms, reserving water. Saute onion. Add shrooms and garlic. Stir in rice and let it toast for a few minutes. Add wine, cook til evaporated. Add water, bring to high pressure and cook 6 minutes, quick release. Simmer a bit longer if needed.Stir in peas and parmesan.
Showing posts with label pressure cooker. Show all posts
Showing posts with label pressure cooker. Show all posts
Wednesday, February 6, 2019
Monday, May 2, 2016
Pressure Cooker Mac & Cheese (ATK)
8oz elbow macaroni
4oz sharp cheddar, shredded
4oz Monterey Jack, shredded
1tsp salt
1 tsp mustard powder
pinch cayenne
12oz can evaporated milk
(1c frozen peas)
Put pasta, salt, cayenne, mustard and 2c water in pot and bring to high pressure for 5 minutes. Quick-release pressure and add milk to pot. Simmer 2-3 minutes, til sauce is slightly thickened and pasta is done. (Stir in peas and heat through.) Remove from heat and stir in cheeses, a handful at a time, til melted.
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Adaptations/changes:
1 7/8c water in the Fagor 4qt.
1 Siling labuyo pepper, dried, instead of the cayenne
Cheese amounts aren't always accurate--we use half a block, so if it comes in a 7oz block, we end up using 3.5 instead of four.
Our favourite cheddar cheeses to date are (in order of preference):
1. Organic Valley's Raw Sharp Cheddar (Azure, 8oz pkg)
2. Black Creek Extra Sharp White Cheddar (Marketplace, 7oz pkg)
3. Collier's Powerful Welsh Cheddar (Cashwise, 7oz pkg)
4. Black Diamond Sharp White Cheddar (Marketplace)-this was surprising, as this is our favourite eating cheddar. Maybe we need to try the extra sharp.
5. Cabot Seriously Sharp Cheddar (Marketplace, 8oz pkg)-not much flavour at all.
We haven't played around much with the Jack cheeses, have just used Crystal Farms Monterey Jack and Sierra Nevada Creamy Raw Jack (Azure, 8oz pkg). And, when we did try the Sierra Nevada, we paired it with the Organic Valley Cheddar, so we don't know if it was just the cheddar that was so good, or the combination.
4oz sharp cheddar, shredded
4oz Monterey Jack, shredded
1tsp salt
1 tsp mustard powder
pinch cayenne
12oz can evaporated milk
(1c frozen peas)
Put pasta, salt, cayenne, mustard and 2c water in pot and bring to high pressure for 5 minutes. Quick-release pressure and add milk to pot. Simmer 2-3 minutes, til sauce is slightly thickened and pasta is done. (Stir in peas and heat through.) Remove from heat and stir in cheeses, a handful at a time, til melted.
____________________________________________________________________________
Adaptations/changes:
1 7/8c water in the Fagor 4qt.
1 Siling labuyo pepper, dried, instead of the cayenne
Cheese amounts aren't always accurate--we use half a block, so if it comes in a 7oz block, we end up using 3.5 instead of four.
Our favourite cheddar cheeses to date are (in order of preference):
1. Organic Valley's Raw Sharp Cheddar (Azure, 8oz pkg)
2. Black Creek Extra Sharp White Cheddar (Marketplace, 7oz pkg)
3. Collier's Powerful Welsh Cheddar (Cashwise, 7oz pkg)
4. Black Diamond Sharp White Cheddar (Marketplace)-this was surprising, as this is our favourite eating cheddar. Maybe we need to try the extra sharp.
5. Cabot Seriously Sharp Cheddar (Marketplace, 8oz pkg)-not much flavour at all.
We haven't played around much with the Jack cheeses, have just used Crystal Farms Monterey Jack and Sierra Nevada Creamy Raw Jack (Azure, 8oz pkg). And, when we did try the Sierra Nevada, we paired it with the Organic Valley Cheddar, so we don't know if it was just the cheddar that was so good, or the combination.
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