You might need to buy:
- water
- rice wine vinegar
- sugar
- kosher salt
- whole clove
- mustard seeds
- black peppercorns
- peeled and chopped fresh ginger
You might need to buy:
- peeled and julienned fresh ginger
- sugar
- water
You might need to buy:
- cleaned and stemmed mushrooms
- chopped yellow onion
- garlic clove
- thyme
- olive oil
- water
- Salt and black pepper
You might need to buy:
- red or yellow bell pepper
- olive oil
Makes 2 (TWO) cakes.
ready in about 45 minutes;
serves 16
You might need to buy:
- all-purpose flour
- sugar
- baking powder
- baking soda
- salt
- canola oil
- vanilla extract
- tightly packed shredded zucchini
- chopped walnuts
- Confectioners' sugar
Lighter version in ()
ready in about an hour and a half;
serves 16
You might need to buy:
- dry rotini pasta
- bulk mild Italian sausage
- chopped onion
- mushrooms washed and chopped
- minced garlic
- Italian seasoning
- diced tomatoes
- tomato sauce
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.
ready in about 45 minutes;
serves 6
You might need to buy:
- salt and ground black pepper to taste
- chicken stock
- white wine
- 1 1/2 cups Arborio rice
- rosemary
- chopped onion
- olive oil
- diced mushrooms
- unsalted butter