Last night, I was introduced to this lovely cocktail by a talented bartender at a speakeasy in Long Beach. It was conceived in New York's Little Branch bar in 2007, and is a riff on the classic Old Fashioned cocktail.
Start by dropping four dashes of orange bitters on top of the brown sugar cube, and muddle with orange peel. Then, add one ounce each of Rye Whiskey and Apple Brandy, stir with ice and serve with an orange peel garnish.
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
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.
Turn your pressure cooker to "sauté," and add fat to the cooker.
Once fat comes to temperature, add the onions, salt, and pepper, and cook until translucent.
Add your rice and stir to coat the rice with the fat.
Add your liquid and seal your pressure cooker, setting for 6 minutes on high pressure.
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.