Servings: three to four as a side dish; two as a main dish.
“This speedy recipe is one of my favorites for the pressure cooker,” says Abigail Johnson Dodge, Fine Cooking‘s former test kitchen director. “In less than ten minutes I’ve got a great side dish for grilled chicken or pork. To make it into a main dish, I add leftover vegetables like mushrooms, broccoli, or peas, along with some chopped prosciutto.”
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I have used this recipe more than any other on this site...so quick and easy! You can also add whatever you want at the end, great, great recipe!
This came out perfectly. I stirred in roasted asparagus after the risotto was cooked and it was delicious.
I doubled the recipe and cooked it for 8 minutes under presser. The rice was perfect with a little liquid left. The liquid soaked in while I prepared the rest of the meal. The whole family loved it.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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