5QPressureCookerMan08 6/5/08 12:12 PM Page 41
Green Risotto
6 Servings
INGREDIENTS
1/2 cup olive oil
1 medium onion, finely chopped
1 1/2 cups Arborio rice
3 cups chicken stock
1 cup fresh spinach leaves, pureed
1 teaspoon salt
METHOD
1Select Vegetable function. Add oil to cooking pot. When oil is hot, add onion and cook, uncovered, until translucent.
2Stir in remaining ingredients.
3Lock lid in place. Select Rice function, and set timer for 15 minutes.
4When cooking cycle is complete and all pressure is released, open lid.
5Stir risotto. If there is too much liquid, select Rice function again and cook, uncovered, stirring until additional liquid evaporates.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Stuffed Artichokes
4 Servings
INGREDIENTS
2 cups chicken stock
2 tablespoons lemon juice
1 pinch salt
4 jumbo artichokes
2 cloves garlic, minced
2 tablespoons fresh mint leaf or basil
1 cup fresh bread crumbs
2 tablespoons olive oil
1 tablespoon Parmesan cheese
1 teaspoon salt
1 teaspoon fresh ground pepper
METHOD
1Place stock, lemon juice and salt in cooking pot.
2Trim artichokes by removing stems and trimming outer sharp tips. Let artichokes soak upside down in the stock mixture.
3Combine remaining ingredients in separate bowl.
4Turn artichokes tips up. Stuff artichokes by pressing bread mixture into leaves.
5Lock lid in place. Select Vegetable function, and set timer for 20 minutes.
6When cooking cycle is complete and all pressure is released, open lid.
7Remove artichokes to serving platter, keeping juices in cooking pot.
8Select Vegetable function again. Bring sauce to a boil, uncovered, until reduce by half. Pour over artichokes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
41 | 42 |