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Recipe: Pressure cooker risotto


Ingredients

  • 2 cups arborio rice
  • 4 cups flavorful liquid (e.g. stock, broth, white wine, vermouth, etc., in any combination)
  • 1 onion or shallot, finely diced
  • 2 tablespoons fat (e.g. olive oil, butter)
  • Salt and pepper

Takes . Serves 4.

Pressure cookers are a great way to make incredible risotto in a fraction of the time of the traditional method. This recipe describes a base method to make a plain risotto in your pressure cooker, and can be used as the foundation for any number of delicious risottos. The key is the 1:2 ratio of arborio rice to liquid, and a 6 minute, high pressure cook. In this recipe, I use an Instant Pot electric pressure cooker, but you can use a different pressure cooker.

  1. Turn your pressure cooker to "sauté," and add fat to the cooker.
  2. Once fat comes to temperature, add the onions, salt, and pepper, and cook until translucent.
  3. Add your rice and stir to coat the rice with the fat.
  4. Add your liquid and seal your pressure cooker, setting for 6 minutes on high pressure.
  5. Once cook is complete, quick release your pressure cooker, stir, and serve!

Interesting variations on the base include:

  • Mushroom risotto – use three cups of mushroom broth and one cup of dry white wine for your liquid. Add minced garlic to the onions during the sauté, and add dried mushrooms before you seal the pressure cooker. Finish with white truffle oil and tons of grated parmesan cheese.
  • Carbonara risotto – this is what you see in the above photo that I recently prepared. Start the sauté with diced pancetta or thick cut bacon sliced into lardons, until the meat is nicely browned and the fat has rendered. Use three cups of chicken broth and one cup of white wine for your liquid and add lots of pamesan to the pot before the seal. Finish with more parmesan and lots of black pepper. I like to stir in frozen english peas at the end and serve with an egg that has been cooked sous-vide for one hour at 145°F.
  • Add a dollop of mascarpone cheese at the end for an extra creamy risotto.
  • Try using salted, diced ham and english peas, with ham stock as the liquid.

The possibilities are endless!

 

Recipe: Kentucky Maid Cocktail


Ingredients

  • 2 oz Bourbon
  • 1 oz fresh lime juice
  • 3/4 oz 1:1 simple syrup
  • 6 fresh mint leaves
  • 3 slices cucumber

Takes . Serves one.

The Kentucky Maid has quickly become one of my all time favorite cocktails. Its a refreshing, strong, and declicius libation well-suited for derby parties, picnics, and summer porch-front drinking.

Directions:

  1. Combine ingredients in a shaker tin and muddle.
  2. Shake with ice and dump entire mixture (with ice) into a large rocks glass.
  3. Garnish with a mint, cucumber, and add straw.

Enjoy!

 

Recipe: Fresh Whisky Sours

Ingredients

  • 1 cup bourbon whiskey
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed orange juice
  • 2/3 cup sugar syrup
  • Ice cubes

Takes . Serves four.

Combine the whiskey, lemon juice, lime juice, orange juice and syrup. Fill a cocktail shaker halfway with ice and pour in the drink mix 2/3 full. Shake for 15 seconds and pour into glasses.

Note: To make the sugar syrup, bring 1 cup of water and 1 cup of sugar to a boil, and simmer until the sugar is completely dissolved. Chill before using.