I made some adjustments per other reviewers suggestions. Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That’s because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It’s a labor-intensive dish that’s worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It’s not. This is the real stuff. You’ll probably start making risotto far more often after you try this one.
- rosemary
- 1 1/2 cups Arborio rice
- white wine
- chicken stock
- salt and ground black pepper to taste
- unsalted butter
- chopped onion
- olive oil
- diced mushrooms
- diced peeled avocado
- balsamic vinegar
- olive oil
- ground cumin
- black pepper
- cooked white rice
- chopped seeded plum tomato
- minced fresh cilantro
Khicheri is made with rice and lentils. I make mine with brown rice and split green lentils, but it is normally made with white rice and can be made with just about any kind of lentil.
- rounded teaspoon ghee
- cumin seeds
- chopped fresh ginger
- garlic
- Kosher salt
- ground turmeric
- garam masala
- freshly ground black pepper