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Pressure cooked truffle and mushroom risotto

mcwilson07

This was the last thing I made with the black truffle I bought the other day. I'll miss that truffle.

What consistency do you guys like your risotto to be? When following most pressure cooker recipes exactly (2 parts stock:1 part rice) I get a pretty thick risotto that doesn't really flow on it's own. I've been adding a bit more stock (2.25 cups) and reserving some to add at the end so I can control the final consistency a bit better. I like it to have a little bit of flow but not be soupy. I think this one was pretty good but the picture makes it look a bit more soupy than it was in reality.

I'm going to keep experimenting with it and start keeping better notes as well as working by weight in the future. Suggestions for improvements are always welcome.

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Comments

Brendan_Lee_56950

I like to slightly undercook if I'm using the PC and then finish to the consistency I like on the stove top.

nasv

Brendan, the consistency you describe is similar to my preference. What is your method or ratios? I use about 2.25:1 volume ratio for liquid to rice (carnaroli) in the PC, yet I think it may end too thick. I'm not sure of the correct way to compensate for this w/o overcooking the grains (losing the "al dente" and blowing/splitting the grains). Perhaps more splashes of liquid with the butter after pressure is removed?

tshewman

Definitely agree here and is more expensive. Usually it's a buy the day of and have a couple of meals in mind so I can use in short order. I prefer Canaroli but use/eat both (as well as basmati and others as risotos).

mcwilson07

That sounds about right and about what I had here. It was arborio in this instance, I haven't branched out yet.

Brendan_Lee_56950

I have a hard time finding canaroli that isn't nearing the "best by" date from sitting on a shelf whereas arborio seems to turn over a lot more in the stores around me so I always use that.

tshewman

What type of rice? I find a big difference between canaroli and arborio (personally). I prefer Canaroli for most dishes because it seems to stand up a bit more (more al dente) even with a minute or two more of PC time. May be the ration of amylose to amylopectin. Your pic probably doesn't do it justice (welcome to the club :-)..).

Brendan_Lee_56950

I like a consistency where if I mound it in the middle of the plate and rotate the plate at an angle it will spread and even itself out. If it's too thick it stays put, if it's too thin it will slosh around

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Im on the creamy but, not near mushy side myself

Jack_Mayer_85396

Put me in the "looser" crowd. That looks great, btw!