If you are like me, the idea of a pressure cooker made me feel apprehensive; like navigating through uncharted territory. Then one day I saddled up, fired up my Viking range and road into the sunset with this stainless steel beauty by my side!... and I’ve never looked back. As a working mother of two, and married to a man who LOVES to eat, this gem is now a staple in my galley. Who wouldn’t want to make a fabulous meal in a fraction of the normal cooking time? Pulled pork sandwiches in about 1 hour, tender beef stew in less than 1 hour, artichokes in 17 minutes and my personal favorite 7 Minute Saffron Risotto. Yes, you heard me 7 minutes.
The Perfect Plus by WMF USA available at www.discountcooking.com is amazing! Made from 18/10 stainless steel, it features a Trans Thermal base for optimum heat distribution and is suitable for all heat sources, including induction! It has an “easy read” cooking indicator and is particularly safe, as it cannot be opened until the pan has cooled and the pressure has subsided. You will never have pea soup on the ceiling (as some of you may remember). As if that’s not enough the handle is removable for the ease of cleaning. WMF Pressure Cookers made in Germany and available in a variety of sizes ranging from 2.5 qt. up to 8.5 qt. Do yourself a huge favor and add this to your list of must haves.
7 Minute Saffron Risotto
1T. olive oil
1 small onion, finely chopped
1 cup arborio Rice
¼ cup dry white wine
¼ tsp. saffron threads
2 cups chicken or vegetable stock
¼ cup grated parmesan cheese
2 T. unsalted butter
Salt and pepper to taste
Place the Saffron in a bowl with the wine to allow the saffron to bloom
In your pressure cooker (recommend WMF) heat the oil
over medium heat. Add the onion and sauté until tender. Add the rice, stirring until all of the grains are coated with the oil.
Pour in the wine and broth and stir until mixed. Increase heat to high and bring liquid to a boil, stirring often. Place lid on the pressure cooker and bring to the first red ring or the first bar of pressure. Lower the heat to stabilize pressure and set your timer for 7 minutes.
Remove pan from heat and use the cold water method(place the entire sealed pressure cooker under cold water until all pressure is released) to release the pressure. Open lid and place the pan back on the heat for 1 more minute, add in parmesan cheese, salt and pepper to taste.
Enjoy 7 minute risotto!
Stay Cooking San Diego!
Chow for now,
Ronda Fox
Great News! Discount Cookware and Cooking School Cookware Consultant
