shrimp risotto...

Joey,

 

How much time between order and service?

 

I use a pressure cooker for risotto, seven (7) minutes at pressure after sauteing aromatics and toasting rice, about 10 minutes maximum. Quick release, stir in salad shrimp and whatever else you want. Basic approach is summarized in http://www.fagoramerica.com/my_fagor/recipe_library/pressure_cooker/dried_beans_grains/mediterranean_risotto

 

I find this easier and fresher than par cooking, but you may need several pressure cookers if you're really busy or need fast service.
 

If there was ever a piece of equipment I truly wanted to master using in the kitchen it would be the pressure cooker.

Petals

Ps ever see the Seinfeld show when George says "It's not you, it's me". Well for myself : it is not the pressure cooker , it's me. I've confessed my guilt about it .

Is there a culinary use for a pressure cooker besides it being fast? Does it affect the tenderness, moisture, etc? I had always heard that KFC used pressure fryers as does Chick-Fil-A, didn't know if that was just for speed or if it was towards a better end product.

Petals, I concur, I’ve always wanted to learn how to use a pressure cooker,

but I have always been afraid of it, I wish I wasn’t.

Also:

ES, that is a great line of thought! 

What are the advantages of cooking anything in a pressure cooker other than speed?

Mmm, the big bang of risotto, to me, requires releasing the starches in the rice to achieve the creamy results. On the stovetop, this requires a slow simmer, hot liquid, and agitation.

 

I'm guessing the pressure cooker achieves the same with higher temperature, approximately 240°F-250°F, and agitation from the more violent action of the liquid.

 

I do not understand the science, I just know from experience that the result is comparable to the classic method.

Just wondering.....heat builds up inside the pot forcing the ingredients to extract their liquids, does a recipe change ? I watched a video of a man making some Morracan cuisine, he said that he needed less liquid to cook the food as its extracted by the heating process.
In the recipe of a risotto, would we need less liquid?

It's me.....oh the science of it.....

Petals.

I follow the Fagor recipe in the link I provided. There is not much liquid to be extracted from Arborio rice
 

Thank you Pete, I realize that ....lol.... I guess My question was not understood...it was not about the recipe you posted per se but in recipes requiring liquids. It doesn't matter.
If two people prepared the same recipe requiring liquid, would the cook with the pressure cooker require less liquid .(having a covered pot creates condensation, releasing the liquid back into the pot whereas an open pan, the liquids evaporate, having to necessitate for more liquid.)....a lot of the video's and info I have been reading up on seem to say that.

Petals.

Yes, you use less liquid in the pressure cooker risotto. You boil a lot of the stock off in steam in the standard method.

Right. So the "standard" recipe would need to adjusted / tweaked.

Thanks for sharing your comments.

@ Joey : good thread.

Petals