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Another late night at ‘the Bowl’ working till 8pm, and a promise from wifey and guest Jonathan that they would wait till I got home so I could try out a pressure cooker variation of Crab and Avocado Risotto.

In the door at 820pm, I started with the garlic and shallots in olive oil in the pressure cooker pot, sautéing adequately then added a bit of wine to deglaze it a bit. Following this, the arborio rice was briefly toasted in the mixture, and the crab as well, added to the mix.

Finally, twice the amount of broth was added to the rice and put in the pressure cooker for about 7 minutes. When the risotto came out, it was practically ready and only needed another minute or so of cooking.

Remarkable, it worked!

It was very creamy and the crab and avocado flavors came through clearly, so for those wondering and want to know how it worked, drop me a line and I’ll reveal the simple secret. Garnish with parsley and a drizzle of olive oil, balsamic vinegar or lemon juice, and get yer tummy stuffed.

Note that a counterpoint of a crisp salad would have been a welcome addition, but it was already 9pm when we got around to eating. Worked out and got finished off easily by the three of us.

Pressure cooker risotto. Who da thunk it?

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