Tuesday, November 17, 2009

Cooking Under Pressure, 20 Years Young

The classic book "Cooking Under Pressure" is out now in an updated 20th anniversary edition. Author Lorna Sass happens to be a Fissler fan. In fact, she used Fissler's Blue Point pressure cookers in a class she taught this past year. If you've been hesitant about pressure cooking, get Lorna's book to guide you, and an easy-to-use Fissler pressure cooker. Fissler makes pressure cooking safe and fast, and Lorna's cookbook makes it delicious. Food Politics author Marion Nestle (second from the right in the group shot in our previous post from New York) said that, "“Anything Lorna Sass writes is a pleasure to read…She makes the cooking methods seem so easy that anyone who doesn’t own a pressure cooker will want one right away".
Here's a preview recipe courtesy of Lorna the "Queen of Pressure Cooking"!

1 tablespoon butter
1 tablespoon oil from sun-dried tomatoes
1/2 cup finely minced onion
1 1/2 cups Arborio rice
3 1/2 to 4 cups vegetable broth
1/3 cup sun-dried tomatoes packed in oil, drained and coarsely chopped
1 cup tightly packed, grated smoked mozzarella (5 ounces)
Salt to taste, if desired
1/4 cup chopped fresh basil or 2 tablespoons minced Italian parsley (optional but pretty and delicious)
Heat the butter and oil in the cooker. Sauté the onion until soft but not browned, about 2 minutes. Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3 1/2 cups of the broth (watch for sputtering oil).
Lock the lid in place and over high heat. Bring to high pressure. Adjust the heat to maintain high pressure and cook for 4 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
The risotto will be fairly soupy at this point. Set the cooker over medium-high heat and boil uncovered, stirring vigorously every minute, until the mixture thickens and the rice is tender but still chewy, 3 to 5 minutes. Add a bit more broth if the mixture becomes dry before the rice reaches the desired consistency. When the rice is ready, turn off the heat. Stir in the tomatoes and mozzarella, and add salt to taste and basil, if you wish. Serve immediately.
Copyright, 2009, Lorna Sass, all rights reserved

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