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And the kitchen sink.

douglas_bd

Fennel risotto, 54c steak, 63c Guinea hen egg, truffle.

Got ahold of an Italian summer truffle and wasn't sure whether to go eggs or risotto or steak with it, so I did. First time for pressure cooked risotto and it broke on me. But it was fast.

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Comments

Shivam_Daryanani_92859

Broke on you?

tshewman

Broke???

douglas_bd

Yeah. See the oil beneath the risotto? I've never had that before with a traditional risotto. The texture of the rice turned out great, but I felt it was not as creamy as when I make it the traditional way, as though the sauce didn't stay emulsified. I'd never really thought of a risotto as an emulsification, but it felt like a sauce that broke.

Followed the MCAH preparation for risotto. It's basically the same ratio of ingredients that I'd normally use for risotto, except there's a fair bit of cheese mixed in at the end, and some butter. I've never finished with butter, and am usually more sparing with the cheese than that recipe called for. It seemed that things went awry with the addition of those two items at the end.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I haven't tried the MCAH recipe but, have had great success with http://www.food.com/recipe/risotto-in-a-pressure-cooker-122610

tshewman

Ah, now I see what you mean. I've used the Pc approach a number of times and I find it works best if I'm using it to parcook the rice. Other wise, I don't seem to get enough starch release from a PC only method that I do from the typical agitation (stirring). I recall reading somewhere that toasting the rice also inhibits this, but that hasn't been my experience. It (toasting) appears to add the nutty flavor and have good starch release if agitated. So, now if I use the PC, I only use it for parcooking it and I always toast the rice regardless of method (even using the thermomix, I toast before adding) and finish for a few minutes tove top with a fair bit of stirring. The agitation actually raises a question about using sv as well. This brought me around to should I add all or just a little of the stock at a time. In theory, the rice might not cook evenly if all is added at once, but also agitation may be less. However, this also assumes everyone stirs the same and doesn't alter the rice order in the pot. This would be almost impossible. Especially if we add all the broth at once and agitate, the rice 9especially at the beginning) easily turns over and position changes (top to bottom./bottom to top). If we only add a little broth/stock at a time, there would be more physical contact with the stirring tool and the other rice grains initially, but I'm not sure it would make a difference in the end product (if stirring constantly it will break down). The wing attachment on the thermomix seenms to ensure excellent agitation and from a hands off approach, is one of my favorites.

glogrono

This looks amazing! As for the pressure cooker, after trying the mushroom risotto recipe from Serious Eats, I refuse to make risotto any other way. Maybe you didn't use the low setting on the pressure cooker? I have found that 2 cups of rice and 5 cups of liquid have had the best results for me. Just bring the contents to pressure and then cook for 5 minutes. Usually looks too watery when you first open the PC, but when you do the "mantecare" it call comes together nice and creamy.