facebook Icon twitter Icon
UP-COMING CLASSES:
2•2•13  Fernch Macarons
Click Here for more classes.

Available For:

  • Hands-on, day and evening classes.
  • Couples evening classes.
  • After school cooking classes for kids and teens.
  • Private parties, by arrangement, in the school or your residence.

See Previous Blog Entries


 Email News Registration

Name: *
Email:

*

Code Image New Code

Join Newsletter


Pressure Cooker Butternut Risotto

Chef Jaxon

Risotto, butternut squash, pressure cooker
Makes 2 main servings, or 4 side dishes
 
In less than 10 minutes, risotto can be a great side dish for grilled chicken or pork. For a main dish, add leftover vegetables such as mushroom, broccoli, or peas.
 
Special kitchen tools and equipment: 4 quart or larger pressure cooker
 
2 tablespoons unsalted butter, clarified
1/4 cup dry sherry, warm
1 large shallot, minced
2 tablespoons real maple syrup
3/4 cup Carnarolli rice (or arborio)
3 tablespoons sherry vinegar
½ (1 ½ cups) Butternut squash, peeled,seeded, cut into 1/2 inch pieces
2 tablespoons minced Italian parsley
1 ½ cups chicken stock, hot
3 + 1 tablespoons freshly grated Parmesan, plus more to tase
1 tablespoon butter, to finish
 
  1. Heat 2 tablespoons of the butter in a 4-quart or larger pressure cooker over medium heat. Add minced shallots and cook, stirring often, until soft, 4-5 minutes. Add the rice and stir until the grains are well coated with the melted butter. Add Butternut squash pieces and saute 1 minute.
  2. Combine chicken stock, and sherry and pour over rice. Stir in maple syrup and sherry vinegar; lock lid and bring to high pressure. Cook on high for 6 minutes. Using quick release feature or by running the pot under cold water. When pressure is completely dissipated Unlock and remove the lid away from you then check the rice doneness and the amount of liquid remaining (if any).
  3. If the rice needs a bit more cooking, put the pan, (uncovered) back on medium-high heat and cook, stirring until the rice is al dente and the risotto silky and creamy, NOT soupy.
  4. Remove from heat and stir in the remaining 1 tablespoons butter, parsley, 3 tablespoon Parmesan, salt and pepper to taste. Allow to set, undisturbed for 2 minutes before serving.
  5. Serve in warm dishes. Sprinkle grated Parmesan over the top.

 

Menus by Jaxon

Brown Butter Vinaigrette
Sauce for hot or cold salads, meat, fish and vegetales

Brown-Butter Vinaigrette
sauce & vinaigrette

chocolate brioche

Cream Puff or The Eclair
Pate a Choux

Pots de Creme with Chili, Caramel, and Chocolate

Sabayon
Wine Custard

thin crust pizza

Thin –Crust Pizza

VANILLA SUGAR COOKIES
HIGH ALTITUDE BAKING COOKIES

Pressure Cooker Butternut Risotto