It’s so feckin windy and bitterly cold here in Michigan and this looks like the perfect comfort food for today. What do you think about me using your preserved lemons in this recipe, since I don’t have any fresh lemons (spent yesterday chipping ice off the steps, went nowhere)
We make risotto in the pressure cooker. Six minutes at high pressure and it’s done. Makes it a fast food for us!
It’s so feckin windy and bitterly cold here in Michigan and this looks like the perfect comfort food for today. What do you think about me using your preserved lemons in this recipe, since I don’t have any fresh lemons (spent yesterday chipping ice off the steps, went nowhere)
The question was directed to Catherine who said she uses IP for risotto.