Could there be anything more comforting, on a damp November night, than a beautiful plate of creamy risotto? The aromas dancing up to your nose, delivering the scents of fall in the form of soft kale ribbons and meaty morsels of mushrooms?
Well, sure, you say, that sounds more than okay. But risotto requires you to stand and stir, and I am tired. Yes, I reply, but. There is another way: you can cook risotto in the pressure cooker.
It is quite revolutionary, and I may very well incur the wrath and curse of generations of Italian mammas, but I need to share this: a super simple method that brings risotto from stove to table in thirty minutes flat, ingredient prep included.
That weeknight risotto seems a lot more realistic now, right?