I’ve Got the Rice If You’ve Got the Greens

by Auntie M on Feb 26, 2008

Okay, we’ve already done one propaganda blog on the pressure cooker…so, here’s our second one. Just remember…7 minutes and your pressure cooker…and you’ve got risotto. .

Just last week Joan and I had one of those fabulous impromptu meals we’ve talked about on the blog before.

I’d been painting walls at home all day and Joan had been working non-stop at the Barn. We hadn’t talked in a couple weeks so I called her at work to see if she wanted to stop by to catch up over a glass of wine on her way home. Well…as usual whenever we talk of getting together…after wine…food is next on the agenda.

I knew I had some arborio rice on hand (and my fabulous Kuhn Rikon pressure cooker) so I could easily come up with a new risotto recipe just for Joan; she said she could pick up some salad greens and I had the makings — and a Jones — for Joan’s famous salad dressing so within a couple minutes we knew we had a meal!

And what a meal it was! So good (and easy) that we thought it should be included in the Hammertown Potluck archives. Here are the recipes…bon appetit!

Joan’s Own Vinaigrette
1 clove garlic
1/4 cup oil
2 TBL cider or white balsamic vinegar
1 TBL dijon mustard
chopped tarragon or dill (1 tsp)
Put it all in a bottle or jar with a lid and Shake it up baby…and you’re done!

Pat’s Road Tuscan Risotto
(Made with Kuhn Rikon Pressure Cooker available at Hammertown)
1 small/medium onion, finely chopped
1 clove of garlic, minced
1/3 cup of fresh or frozen* basil, chopped
1/3 cup sundried tomatoes, soaked in water until soft and chopped
2 links of sweet, Italian Turkey sausage, skinned and crumbled
2 TBL olive oil
1 cup Arborio rice
1/4 cup hard cheese, finely grated (parmigiana or asiago or romano…or any combination of the 3)
1/3 cup dry white wine
2 cups organic chicken broth

1. In a separate skillet, brown sausage (reserving about a TBL) until just pink.
2. Heat oil in pressure cooker (without top on) with reserved TBL of sausage for rendering over medium-high heat. When it’s hot add onions and garlic and saute until translucent.
3. Then add rice and saute until it starts to turn golden brown (if you need to add a little more oil, go for it). Keep stirring to prevent sticking. Takes about 5 minutes. Add wine and mix. Then add sausage and mix, followed by sun dried tomatoes, basil, and chicken stock. Mix and blend. Bring to a boil. Season with sea salt and freshly ground pepper.
4. Put top of pressure cooker on (align arrows) and twist to the left to align handles. Keeping heat on medium high bring to first red ring (you’ll understand the lingo, once you come to Hammertown and get this pressure cooker and use the wonderful recipe book/guide that comes with it). Reduce heat to simmer to keep steady at single red ring and cook for 7 minutes (Yep…7 minutes…Can you believe it?)
5. Take pressure cooker off stove and hold over or in sink and let cold water run over the sides of the lid. You will see the pressure drop, and as soon as it does, open lid. Add grated cheese, and if too moist, put cover back on and let it sit for a few minutes (not over heat!).

Garnish with Italian parsley or fresh basil leaves and serve with salad and your favorite red wine. Delizioso!

* Frozen Basil: Get this…I didn’t have time to make pesto last fall before the first frost so I just de-leaved my basil plants and put the leaves in a zip lock bag and threw it in the freezer. Works great for cooking (but not a good substitute for fresh salads)