As I mentioned before, last night was a new Pressure Cooker recipe. I made Shrimp Risotto, which I had figured would go over fairly well with the kids as they both love shrimp. Well, Joshua ate all the shrimp but skipped the rice as best he could and Aaron wasn't interested at all. I thought it had a good flavor and would recommend double checking the "doneness" of the rice in case it needs to go back under pressure for a few minutes longer.
by: Arlene Ward - Adventures in Cooking
1/2 pound cleaned shrimp, cut into small pieces
4 tablespoons unslated butter
1/2 cup chopped onion
1 tablespoon chopped garlic
zest of 1 lemon
1/4 cup chopped parsley
3/4 cup carnaroli rice (I used arborio rice)
1/4 cup dry white wine
3/4 cup chicken stock
3/4 cup clam juice or fish stock (I used clam juice)
salt and freshly ground black pepper
1/3 cup fresh grated parmesan cheese
Choose the size pressure cooker that will accomodate the amount you will be making. This recipe will work well in a 4 quart pressure cooker. It can be doubled for 4-5 servings in a larger cooker.
Clean and dry well the cut shrimp. Heat the butter and saute the shrimp until the color starts to change.Remove the shrimp from the cooker with a slotted spoon and set aside. In the pot add the onion and garlic and saute for a few minutes. Add the lemon zest and thoroughly coat it with the butter. Add the wine and reduce until absorbed. Add the chicken stock and clam juice.
Turn the heat to high and lock the lide in place. Bring to high pressure and adjust the heat to maintain pressure. Cook for 6 minutes. Quick release. Remove the lid, tilting it away from you to allow any excess steam to escape. Fold in the reserved cooked shrimp. The rice will tighten up as it rests a minute or two. Add the parmesan. Adjust the salt and pepper. Plate up and garnish with extra parsely and cheese.
This recipe serves two main course servings.