What could be easier than risotto? If you are a classically trained chef, this question is almost insulting. Risotto is notoriously temperamental. Hearty Arborio rice is slowly stirred over the stove as spoonfuls of rich liquids are slowly added. The process is anything but simple, and many recipes call for 30 minutes of continuous stirring. A little too much fluid makes the rice mushy. Not enough water results in burning and crunchiness. The end result can be fantastic, but don’t expect great results without a lot of effort.
The secret to an unbelievably easy risotto uses one of my favorite kitchen tools: the pressure cooker. Just stir together 2 parts Arborio rice with 3.5 parts liquid. Pressure cook for 6 minutes. Release the pressure under cold water, and then if needed, boil uncovered for a minute or two longer. Stir in butter, top with cheese, and then serve it hot. That's it. The rice will be perfectly al dente with a thick, creamy sauce, and the whole process takes only 10 minutes. It really couldn't be much easier.
I learned about this technique in Modernist Cuisine at Home, and it perfectly showcases how a modern cooking technique can make your life tastier without extra work. Pressure cookers are fast, economical, and easy to use. And newer pressure cookers are perfectly safe when used as directed.
So how can something that was invented hundreds of years ago be considered a modern kitchen tool? Well, there are at least two reasons. First, many modern pressure cookers are much more advanced in both sealing and pressurization methods than those used decades ago. Modernist Cuisine at Home recommends Kuhn Rikon pressure cookers, but I’ve had great success with a much less expensive stainless steel Presto pressure cooker. (Plus, my 10-month old daughter loves watching the weight on top jiggle and hiss while it cooks!) Second, modern techniques use the pressure cooker to do things that had not been thought of before. For example, this recipe uses another trick from Modernist Cuisine at Home to produce a rich, caramelized carrot puree. In total, this recipe will take you less than 45 minutes, and almost all of that time is unsupervised.
You don’t have to believe me when I tell you that the caramelizing carrot smell will be one of the best things to ever come out of your kitchen. But you do need to try it!
Special Equipment
Immersion Blender (a countertop blender will also work)
Pressure Cooker (At least 4 quarts)
Full Ingredient List
400 g/about 4 large Carrots, peeled and coarsely chopped
30 g/2 Tbsp butter
55 g/0.25 cups water
2 g/0.25 tsp baking soda
200 g/1 cup Arborio rice
350 g/1.5 cups chicken stock
1 clove garlic (optional)
15 g/1 Tbsp canola oil (optional)
Parmesan cheese (as needed)
Instructions:
Step 1. Caramelized Carrot Puree:
400 g/about 4 large Carrots, peeled and coarsely chopped
30 g/2 Tbsp butter
55 g/0.25 cups water
2 g/0.25 tsp baking soda
Melt the butter in the base of the pressure cooker. Toss the carrots in the butter until coated. Add the water and baking soda. Cover and turn up the heat until you reach 1 bar/15 psi (this is the standard setting on pressure cookers). Turn the heat to low and cook under pressure for 20 minutes. Release the pressure by running cold water over the top of the pressure cooker. Blend the carrots and scrape into a separate bowl with a silicone spatula. Cover and keep warm until step 4.
Step 2. Cook the Rice:
200 g/1 cup Arborio rice
350 g/1.5 cups chicken stock
Wipe the rim of the pressure cooker with a paper towel so that a clean seal can form. You do not need to wash the pot. Stir together the rice and stock. Cover and turn up the heat until you reach 1 bar/15 psi. Turn the heat to low and cook under pressure for 6 minutes. Work on step 3 while the rice cooks. Release the pressure by running cold water over the top of the pressure cooker.
Step 3. Toast the Garlic (optional):
1 clove garlic (optional)
15 g/1 Tbsp canola oil (optional)
Peel the garlic and slice horizontally into thin (1 mm thick) slices. Pour the oil into a small saucepan and heat over medium heat. Add the garlic and cook until lightly browned. Remove the garlic from the pan and set aside.
Step 4: Finish the Dish
Stir the caramelized carrot puree into the rice. Taste the rice. It should be al dente (i.e. it will be soft and yet still provide some resistance when you bite into it). If it is too firm, stir over low heat for 1-2 minutes and add a little more chicken stock if necessary. Spoon onto dishes and cover in grated parmesan cheese. Garnish with toasted garlic. Serve immediately.
No comments:
Post a Comment