Here are two things I never expected to happen: one, the most amazing, is to find my name on a Forbes list. Not the one headed by Oprah, but deeply exciting all the same; I can now paraphrase all those Oscar winners and say how honoured I am to be named alongside such talent, etc, etc.
The second thing is that yesterday´s pressure cooker rice was excellent. Call it risotto or call it arroz caldoso, it was just unbeleivable, as in, hard to beleive: creamy, perfectly cooked rice, full of flavour, in less than fifteen minutes from the minute I turned on the hob to sitting down? I was deeply sceptical, but figured it worth a try, and so it was. Risotto, long banished from my kitchen except as an occasional treat, comes back as a weeknight dinner staple.
The rice cooker reigns supreme for white rice and for truly hands off restful cooking, but for quick and incredibly delicious results, this is the one. Here is what I did yesterday with what I had, but of course onions can take the place of leeks, chorizo for bacon if you´re so inclined, any other vetetable for the peas, and aromatics can vary: saffron, herbs, etc.
Pressure cooker arroz caldoso, or risotto
adapted from Lorna Sass
Sautee two chopped leeks and bacon until the bacon releases its fat and the leeks begin to look floppy. Deglaze with some white wine, let it bubble up and add 1 1/2 cups short grain rice. Stir, add 3 1/2 cups of stock and cover the pressure cooker. Let it come uo to high pressure and count five minutes (five!!! seriously, aren´t you in love already?).
Now release the pressure and have a look. You might want a bit more broth, or you might want to let some of it evaporate. I thought it was just fine with those meassures. Add butter and parmesan and there you are, risotto for three hungry people or four staid ones.