The Cook’s Kitchen

Growing up, many of our moms had the old style pressure cookers with the valve that rattled and hissed and sounded as if it was going to explode. The main thing I remember my mom making in hers was hot dogs and sauerkraut. I know other people whose moms would send them out of the room because their cooker would often “explode” and send food flying up to the ceiling. I know that these stories were the first thing I thought of when a friend of mine told me I just “had” to try one out.

I was still hesitant to jump on the Pressure Cooker Bandwagon as visions of the old style cookers were still popping into my head. My friend had taken a cooking class at a local cooking school and bought one on her way out that night. She told me how simple it was to use, and that you can make many dishes in an extremely short amount of time. So, I decided to take her up on her offer, since I am always looking for ways to make dinner quickly on busy nights.

The dish she made was Spinach and Pancetta Risotto. Now anyone who has made risotto knows that this is a time consuming dish that requires a lot of attention and constant stirring. Well, if you make it in the Pressure Cooker, you will have the most incredible, creamy risotto in just 6 to 9 minutes at high pressure. Yes, you read that right, 6 minutes. No stirring required! I was sold immediately, and my husband bought me a pressure cooker back in December. I have been referring to a cookbook by Rick Rodgers and Arlene Ward, Pressure Cooking for Everyone and each recipe I have tried has been wonderful. The possibilities are endless; for example, you can make chicken stock from scratch in about 30 minutes and mashed potatoes in about 15 minutes.

I must tell you, that today’s Pressure Cookers are far imroved over the older ones that you may still find at garage sales. They have safety valves that won’t allow you to open the lid while there is pressure inside the pot. When you first begin using a Pressure Cooker it is suggested to begin by not cooking for the full suggested time, in order to test if the dish is done. You can easily bring it back to high pressure quickly for another couple of minutes to ensure that the dish is fully cooked. I have the Fagor Duo Combi 5-Piece Pressure Cooker Set which is a stove-top model and have been thrilled with it each and every time I have used it. It really is simple to use, and the manual explains everything really nicely. This is one kitchen appliance any busy parent should have in their kitchen.

Pancetta & Spinach Risotto
by: Arlene Ward - Adventures in Cooking

Servings: 2 (but, those are VERY generous… we figured it was more like 4 main course servings)

Ingredients
2 tbsp unsalted butter
1/4 lb. Pancetta, chopped
1/2 cup chopped onion
2 tsp chopped garlic
3/4 cup Arborio rice
3 fresh plum tomatoes, peeled and diced (I forgot to peel the tomatoes this time, and didn’t really notice a difference)
1/4 cup white wine
1 3/4 cup chicken stock
salt and peper to taste
1/4 lb fresh baby spinach
3/4 cup cooked white cannellini beans
1/2 cup Parmegiano Reggiano cheese
1/4 lb. Fontina cheese

Directions
In a 4 qt. (or larger) pressure cooker, heat the butter and add the chopped pancetta. Slowly saute the pancetta until it renders out and becomes slightly colored. Add the onion and saute lightly. Add the garlic. Add the rice and coat it with the butter. Add the wine and reduce until it is absorbed (this won’t take very long at all). Add the diced tomatoes, stock and seasonings. Lock the lid in place. Over high heat, bring the cooker to high pressure. Adjust the heat to maintain the pressure. Cook for 6 minutes. Release with quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture. Quickly add raw spinach and replace the lid on the pot. Do not turn the heat on. After a few minutes, open the lid and stir in the spinach. It will wilt from the heat in the risotto. Add the cooked beans and the Parmegiano Reggiano and the Fotina cheeses - stir to allow the melt into the risotto. Serve immediately. Remarks: This recipe can be scaled up to make more servings easily.