Red Wine Risotto With Chorizo 2 Qt Pressure Cooker Recipes

CHORIZO & PEA RISOTTO

Steps:

• Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
• Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
• Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.

TOMATO, RED WINE & CHORIZO RISOTTO

Steps:

• Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
• Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
• In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
• Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
• The rice should be tender but with a little bite in the middle. When it's cooked, add one last ladle of liquid.
• Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
• Serve topped with extra grated Parmesan and the chopped parsley leaves.

PRESSURE COOKER VEGAN MUSHROOM RISOTTO

Steps:

• Heat olive oil in a pressure cooker set to Sauté. Cook and stir rice, onion, and garlic in oil until onion is translucent, about 4 minutes. Pour vegetable stock into the cooker and stir to break any large clumps of rice into grains; add fresh mushrooms, shiitake mushrooms, nutritional yeast, miso paste, white wine, ½ teaspoon salt, and pepper. Seal the lid on the cooker and cook on High Pressure for 10 minutes. Relieve pressure through the quick-release valve. Stir the risotto and let cool for 5 minutes; garnish with parsley to serve.

RED WINE RISOTTO WITH CHORIZO

Steps:

• Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
• Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
• Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.

RED WINE RISOTTO WITH CHORIZO - 2-QT. PRESSURE COOKER

Steps:

• Over medium heat, render chorizo in pressure cooker. Remove chorizo but leave fat.
• Add olive oil and onions. Cook until the onions become translucent.
• Add the rice and stir for 3-4 minutes.
• Add the wine and cook until reduced. Add the stock.
• Secure the lid. Bring to high pressure, and turn heat to medium (or possibly lower) to stabilize at lowest temperature at which high pressure is maintained. From moment that high pressure was reached, cook for 5 minutes. Refer to your pressure cooker manual to check advised cooking times.
• Remove from heat. For Fagor, release pressure using cold water method. For other pressure cookers, follow recommended method for quick pressure release.
• Remove lid. Mix in the butter, cheese, peas, (herbs if any) and chorizo. Mix for a minute and season with salt and pepper to taste.

APPLESAUCE - 2-QT PRESSURE COOKER

Steps:

• In a 2-quart or larger pressure cooker, add water, mulling spices and apples. Allow water to begin simmering.
• Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 3-5 minutes.
• Remove from heat and use Natural Release Method.
• For me, I mash up the apples to leave them chunky. For my grand-baby, I puree in a Vitamix blender.
• If desired, add butter, raisins and or walnuts to warmed applesauce.

RED WINE RISOTTO

Steps:

• Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
• Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
• Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.