Shrimp and Asparagus Risotto
Sauté onion and garlic in butter over medium heat for 5 minutes. Add rice and stir to coat with butter. Transfer rice to a 1-quart glass or metal dish that will fit into a 6-quart Presto® pressure cooker. Add 1 cup water and 1 cup clam juice to rice mixture. Cover dish tightly with aluminum foil. Make an aluminum foil lifter*. Add 2 cups water to pressure cooker. Place 1-quart dish on cooking rack or in steamer basket in cooker. Close pressure cooker cover securely. Place regulator on vent pipe. Cook 10 minutes at 15 pounds pressure. Cool cooker at once.
While rice is cooking, sauté shrimp and asparagus in olive oil over high heat. Don’t cook completely; just enough to give the shrimp some color.
Open pressure cooker and carefully remove dish. Add shrimp and asparagus to rice mixture. Stir well, cover tightly with aluminum foil and return to pressure cooker. Close pressure cooker cover securely. Place regulator on vent pipe. Cook 4 minutes at 15 pounds pressure. Cool cooker at once. Remove foil, stir and serve with freshly grated Parmesan cheese. Season to taste.
*Pressure Cooking Tip: To aid in placing and removing bowls or pans in a pressure cooker, try this easy tip for making a “lifter”. Pull out a piece of aluminum foil that will fit all the way around the bowl plus about 8 inches more. It should be long enough to fit under the bottom of the bowl and to provide handles on each side for lifting. Fold the foil lengthwise until it is about 3 inches wide. Position under bowl and gently fold down handles. The “lifter” will enable you to lower the filled bowl into the pressure cooker and to easily remove it after cooking.
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