Thanksgiving Risotto

For the Corn Broth:

4 cobs of corn, kernals removed and reserved for the risotto
1 white onion, cut in half
A few stems of fresh flat leaf parsley
1 T olive oil
Salt
5 cups water

Place all the ingredients in a 6 quart pressure cooker, and bring to high pressure. Reduce heat and maintain pressure for 20 minutes. Quick release the pressure and strain, pressing on the vegetables to extract as much flavor as possible.

For stovetop cooking, use an additional 2 cups water, bring to a low boil, and then simmer for 1 - 1-1/2 hours.

For the Risotto:

1 onion, diced
2-3 T olive oil
1/2 Cup Pinot Gris
4 Cups corn broth
1-1/2 C Carnarolli rice
1 C cooked wild rice
8 oz Cremini mushrooms, sliced or diced
1 cup diced carrots, about 3 medium (blanched if using the pressure cooker method.)
2 pears, peeled and diced. (do this just before the risotto is done to avoid browning)
1/2 - 3/4 C grated Italian Fontina

In the Pressure Cooker, sauté the onions in olive oil until soft, about 5 minutes. Add the rice and sauté another 2 minutes until translucent. Add the mushrooms and cook for 1 minute, then add the wine. When most of the wine has been absorbed, add all the broth at once, stir and place lid on cooker. Bring to high pressure, lower the heat and maintain pressure for 5 minutes. Quick release the pressure. Stir the risotto and then stir in the wild rice, corn, the blanched carrots, diced pear and Fontina cheese. Cover and let sit for 3-5 minutes to heat the added ingredients.

For stovetop cooking, bring six cups of broth to a simmer in a small sauce pan. Sauté the onions in a large pot until translucent. Stir in the rice and cook 2 minutes and add mushrooms. Cook another minute and then add the wine. When the wine has been mostly absorbed, add the broth a ladle full at a time. After about 10 minutes, stir in the carrots. Cook another 10 minutes, or until the rice is plump and the texture is still a little firm, but not chalky. Turn off the heat and add the remaining ingredients. Cover and let sit for 5 minutes to cook the pear and corn in the residual heat.

Tomato-Porcini Broth and Risotto

For the broth:

28 oz can plum tomatoes
1 head of garlic, seperated into cloves
1 carrot
1 handful dried Porcini mushrooms, lightly rinsed
1 T olive oil
Salt
2 t dried sage
3 cups water
Small piece of Parmagiano or Grana Padano rind, optional

Place all the ingredients in a 6 qt pressure cooker, and bring to high pressure. Reduce heat and maintain pressure for 20 minutes. Quick release the pressure and strain, pressing on the vegetables to extract as much flavor as possible.

For stovetop cooking, use an additional 2 cups water, bring to a low boil, and then simmer for 1 - 1-1/2 hours.

For the Risotto:

1 onion, diced
2-3 T Olive oil
4 Cups Tomato Porcini Broth
1-1/2 C Carnarolli Rice
Grated Parmagiano or Grana Padano Cheese to taste

In the Pressure Cooker, saute the onions in olive oil until soft, about 5 minutes. Add the rice and saute another 2 minutes until translucent. Add all the broth at once, stir and place lid on cooker. Bring to high pressure, lower the heat and maintain pressure for 5 minutes. Quick release the pressure. Stir the risotto and then stir in the cheese. If still a little soupy, let sit for a few minutes to absorb the stock.

For stovetop cooking, bring six cups of broth to a simmer in a small sauce pan, and add the broth a ladle full at a time to the sauteed rice over medium heat in a large pot. Cook about 20 minutes, or until the rice is plump and the texture is still a little firm, but not chalky.