I tried polenta this week in the pressure cooker. It was definitely not as good as slow cooked, constantly stirred polenta, but was better than the cover and sit method. I may try it again. I'll let you know if the results turn out better.
So tonight, I tried risotto. I was pleased with the results. I am not sure it is any quicker, but it does free up your hands to make the other parts of dinner.
Saute 1 diced onion with 5-6 minced garlic cloves in 1 tbsp olive oil. Cook for 3-4 minutes, until soft. Add 8 oz sliced mushrooms. Cook another couple of minutes. Add 1 cup risotto, stirring until grains are covered with oil. Season with pepper. Turn heat up to med high and add 1/2 cup white wine, stirring. Then add 2 cups hot chicken broth. Cover and bring to pressure. Lower temp to the lowest setting to keep jiggler jiggling. Cook 7 minutes. Quick cool under cold water. Remove lid and put back on med high. (At this point mine was soupy, but the rice was tender). Cook stirring constantly until liquid is absorbed and the texture is correct, this took about 5 minutes. Season with salt and pepper.
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