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.
- 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
Cocoa and cinnamon, topped with pumpkin seeds! Makes 48 cookies.
- unbleached all-purpose flour
- baking soda
- salt
- unsweetened Dutch-processed cocoa powder
- ground cinnamon
- firmly packed light brown sugar
- granulated sugar
- large eggs
- pure vanilla extract
- semisweet chocolate chips
Excellent Cake. Perfect with fresh fruits!
- sugar
- shortening
- eggs
- flour
- buttermilk
- salt
- soda
- baking powder
- vanilla
- lemon juice
This is a combination/alteration on 2 recipes I found online.
- flour
- whole milk or 1 C whole milk & 1 C heavy cream
- whole Bay Leaves
- dry Tarragon or 3 T fresh
- Nutmeg
- For the Pretzels:
- granulated sugar
- Kosher salt + more for seasoning
- dry active yeast
- melted unsalted butter
- all-purpose flour
- baking soda
- vegetable oil
- egg yolks whisked with 1 tablespoon of water to make an egg wash
- cooked bratwursts
- For the Cheese Sauce:
- unsalted butter
- all-purpose flour
- whole milk
- dark German beer
- dijon mustard
- garlic powder
- salt
- shredded sharp white cheddar
- shredded mild cheddar
- Kosher salt and fresh cracked pepper to taste