Risotto from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 194) by Catherine Phipps

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on July 22, 2024

    I was skeptical of this recipe because (a) you don't stir it and (b) without evaporation, would it absorb the correct amount of liquid? When I opened the lid it was too runny and my heart sank, but after a minute or two the liquid had magically absorbed. Was this the best risotto ever? No. Was it good enough for a weeknight? An emphatic yes.

  • krista_jo on September 24, 2023

    This no-stir risotto was quick and delicious. It was a little runny when I removed the lid but after it sat for a couple of minutes the texture improved. I was a risotto purist but this makes it easier to put on the table more often.

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