Recipe by johnwbyrd
"Proper risotto in the Italian-style can take a really long time to make. Here's a clever shortcut to truly stellar risotto; use a pressure cooker!
This is the best risotto I've ever tasted, and it was improvised by my wife Amanda from scratch. I forced her to write down the recipe. And here it is, so the entire world can enjoy the sheer brilliance of great risotto in a fraction of the normal time. Don't say I never told you how awesome this stuff is."
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dried porcini mushrooms
olive oil, divided
red onion, chopped
uncooked medium shrimp, peeled and deveined
This recipe didn't work so well for us. The covered-bowl-on-steamer-rack method in the pressure cooker didn't work at all, so we ended up having to finish the rice in a saucepan. Also: three tablespoons of garlic is insane. I love saffron risotto, and I love porcini risotto—but somehow, these two lovely flavorful ingredients cancelled each other out. And then shrimp adds a whole other competing flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Risotto all' Amanda
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 131
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