- Joined
- 30 Mar 2017
- Local time
- 4:52 AM
- Messages
- 5,568
- Location
- Detroit, USA
- Website
- absolute0cooking.com
You say you haven't given up your dream of being on "Chopped", and you're looking for a killer recipe? You'd like to make risotto, but you've seen so many chefs go down in flames because risotto is supposed to take 45 minutes to cook properly. Here's a way to serve up delicious risotto in less than half the time. When I made this, I used the same amount of stock that I normally use when making farro on the stove top: 2 1/2 cups. When I cracked open the lid of the pressure cooker, it was still too watery, and I had to continue cooking on the stove (without the lid) to absorb the liquid. Keeping in mind that the pressure cooker doesn't allow the liquids to boil off like a normal cook pot, however, the quantity of liquid should be slightly less than you'd normally use.
And, I wasn't kidding when I put light in the title: this checks in at a wispy 20 calories an ounce, compared to a traditional risotto that's...well, a lot more than that (about 5 times more, depending on how much you love cheese).
Of course, there could be some debate about whether this is really a proper risotto: first, where's the cheese and cream? Secondly, is it really a proper risotto if you don't use arborio rice? Well, the great thing about this recipe is that it's very flexible. In a traditional risotto, the cream and cheese are added at the end. You can still do that here. And, I used farro because...well, because I love farro. The same technique works with any kind of rice. But, that's the great thing about being a home cook: the rules are quite flexible.
Ingredients
Directions
And, I wasn't kidding when I put light in the title: this checks in at a wispy 20 calories an ounce, compared to a traditional risotto that's...well, a lot more than that (about 5 times more, depending on how much you love cheese).
Of course, there could be some debate about whether this is really a proper risotto: first, where's the cheese and cream? Secondly, is it really a proper risotto if you don't use arborio rice? Well, the great thing about this recipe is that it's very flexible. In a traditional risotto, the cream and cheese are added at the end. You can still do that here. And, I used farro because...well, because I love farro. The same technique works with any kind of rice. But, that's the great thing about being a home cook: the rules are quite flexible.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup cracked farro
- 4 fresh thyme leaves, diced
- 8 ounces oyster mushrooms, sliced
- 1 tablespoon white wine
- 2 cups low sodium vegetable broth
- 1 teaspoon kosher salt
- 1⁄2 teaspoon pepper, freshly ground
Directions
- Heat olive oil in pressure cooker with the top off to medium heat, and saute onions until they become translucent, about 5 minutes.
- Add farro and diced thyme leaves to the pan and stir continuously to coat for about 1 minute. Add mushroom slices and stir for another minute.
- Add wine to deglaze the pan, making sure to scrape up anything that's gotten browned onto the surface. Add vegetable stock to the pressure cooker and stir.
- Seal pressure cooker, and raise heat to high. Maintain high pressure for 7 minutes. Remove from heat and run water on the lid to loosen up seal.
- Stir for about a minute to allow further absorption of liquid into the farro. If the consistency is too thin, place pressure cooker pot on stove - with the top off - and heat while stirring frequently until desired consistency is reached.
. The influences are also about some of the Italian zone: for example in the Parma area they are little french? And they speak as if you're speaking with a French ( the R for example). Or also, there's a little isle in the south of Sardegna where people speak the genovese dialect of '600...and the cuisine is very different from the rest of Sardegna....but back to the topic...the cream maybe isn't necessary for some risotti, but for others is tradition