Shrimp and saffron risotto -- in the pressure cooker
Ernie cooks dinner every night. He's fairly adept in the kitchen and is pretty willing to do what needs to be done, but it's only now become his "thing," since I love cooking.
I try to keep it pretty simple and easy for him -- he's also worked a full day, and he goes and picks up both girls, who demand a lot of attention in the evening.
Cue the pressure cooker, something I always sort of figured was an old fashioned way to cook things. It's quick, and the food comes out tasting like you had hours to cook it. Best of all? Easy. And usually a one-pot meal.
This risotto doesn't taste entirely like it does if you stand in front of your stove and stir, stir, stir. But it's good, and on a weeknight? It's pretty darn impressive.
adapted from "Food Network Kitchen's Making it Easy"
2 Tbsp. olive oil
1 small onion, chopped
2 garlic cloves, smashed
1 tsp. kosher salt
black pepper
1 1/2 c. arborio rice
2 Tbsp. tomato paste
pinch saffron
1/4 c. white wine
3 c. chicken broth or seafood stock
1 pound shrimp, peeled and deveined
Heat the olive oil in a pressure cooker over medium heat. Add the onion, garlic, salt and pepper to taste. Cook until the vegetables soften, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in wine and broth/stock. Close the pressure cooker lid and bring up the pressure to high, then reduce the heat if necessary to maintain and even pressure for 3 minutes. Remove from heat and release the pressure.
Carefull remove the lid, stir in the shrimp and let the risotto stand, off the heat, until the shrimp are pale pink and cooked through, about 2 minutes.
I try to keep it pretty simple and easy for him -- he's also worked a full day, and he goes and picks up both girls, who demand a lot of attention in the evening.
Cue the pressure cooker, something I always sort of figured was an old fashioned way to cook things. It's quick, and the food comes out tasting like you had hours to cook it. Best of all? Easy. And usually a one-pot meal.
This risotto doesn't taste entirely like it does if you stand in front of your stove and stir, stir, stir. But it's good, and on a weeknight? It's pretty darn impressive.
adapted from "Food Network Kitchen's Making it Easy"
2 Tbsp. olive oil
1 small onion, chopped
2 garlic cloves, smashed
1 tsp. kosher salt
black pepper
1 1/2 c. arborio rice
2 Tbsp. tomato paste
pinch saffron
1/4 c. white wine
3 c. chicken broth or seafood stock
1 pound shrimp, peeled and deveined
Heat the olive oil in a pressure cooker over medium heat. Add the onion, garlic, salt and pepper to taste. Cook until the vegetables soften, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in wine and broth/stock. Close the pressure cooker lid and bring up the pressure to high, then reduce the heat if necessary to maintain and even pressure for 3 minutes. Remove from heat and release the pressure.
Carefull remove the lid, stir in the shrimp and let the risotto stand, off the heat, until the shrimp are pale pink and cooked through, about 2 minutes.
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