Can you believe that until a few weeks ago, I had never cooked risotto. But for those with an Instant Pot/Ninja/Pressure cooker this has become a favourite. There are no quantities other than use 1:2 - 1 cup of rice and 2 cups stock.
1. Saute finely chopped onions and garlic in butter until softened.
2. Stir in mushrooms (I use a frozen mushroom medly from Tescos) until they are coated in butter.
3. Add rice - it must be arborio or carneroli and make sure it is nicely coated with the butter.
4. Add half a glass of white wine (if you can spare it).
5. Put your stock in - good quality veg or chicken stock (I use my own or Knorr stock pots). Make sure you deglaze the pan properly.
6. Set to high pressure and on a timer for 7 mins. (Ie 7 mins from when pressure is reached).
7. Do a quick pressure release when time is up. It will look watery when you first take the lid off but stir it and leave for 2 mins.
8. Serve with shavings of parmesan.
(I have successfully changed this to omit mushrooms and instead done ham and pea - defrost peas and stir in at the end or chicken and lemon with mixed soft herbs - stir herbs in at the end)
I've started using my slow cooker again and found out it can be used for making cakes.
I will look for a recipe that can be made in a SC if anyone is interested.
More people will have the Ninja so recipes for that would be useful.
Why does frozen and unfrozen bread come out of the toaster looking equally browned? I never use the defrost button. Surely the fresh bread should be much browner.!!