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)
I don’t have an IP, just a pressure cooker. I put in Arborio rice and broth, sometimes onions, bring to pressure, time six min. If I’m adding stuff like mushrooms I make it separately.
We make risotto in the pressure cooker. Six minutes at high pressure and it’s done. Makes it a fast food for us!
Damnnnnn I love that
Could you tell us where in Michelle's directions the IP enters the picture or just dump in all the ingredients and do 6M HP???
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)
Ohhh I think some preserved lemons minced up would be DELICIOUS
The question was directed to Catherine who said she uses IP for risotto.
I don’t have an IP, just a pressure cooker. I put in Arborio rice and broth, sometimes onions, bring to pressure, time six min. If I’m adding stuff like mushrooms I make it separately.
Great to know about this, Catherine. Thanks for sharing!