RECIPES
57
FAGOR’S NEVER FAIL RISOTTO
Serves 4, 10 minutes
Only 10 minutes to cook a perfectly creamy risotto. If you only use your Electric Pressure
Cooker for one dish, this is it!
2 tablespoons olive oil
¼ cup diced onion or shallot
1 cup Arborio rice
2 cup chicken broth
¼ cup white wine
1 teaspoon saffron threads
¼ grated Parmesan cheese
1 tablespoon freshly minced parsley
Use the BROWN setting to sauté the onions and rice until the onion is translucent,
about 5 minutes. Turn off the brown setting. Add the broth, wine and saffron.
Close the lid and press Rice setting. Set the timer for 10 minutes. When done,
release the pressure and open the cooker. Stir in the cheese and parsley. Serve.
RICE PUDDING
Serves 4, 20 minutes
Creamy and comforting! It is best to eat it the same day or the rice may become chewy.
1 tablespoon butter
¼ cup long grain rice
2 cups milk
½ cup water
¹⁄
3
cup sugar
Cinnamon
½ teaspoon salt
1 egg
¼ cup evaporated milk
½ teaspoon vanilla
Use the BROWN setting to melt the butter. Stir in the rice and coat well with the
butter. Turn off the brown function. Add the milk, the water, the sugar and the
salt. Stir, close the lid and press the RICE setting. Set the timer for 20 minutes.
When done, release the pressure and open the cooker. In a small bowl, mix the
egg, evaporated milk and vanilla. Stir in a small amount of the hot liquid from the
cooker, then add the mixture back to the cooker.
Use the BROWN setting to cook the mixture, stirring constantly with a wooden
spoon, until the rice pudding just barely begins to bubble. Turn off the brown
feature. Cool 10 minutes, stirring occasionally. Transfer to individual dessert
bowls, continue cooling to room temperature, and then refrigerate. Serve
sprinkled with cinnamon.
