Aaron Parecki

11:22pm

Asleep

6:44am

Awake

7h 22m

Slept

29m

Awake for

Portland, Oregon, USA

Sun, Mar 19, 2017 6:44am -07:00

Jonathan LaCour https://cleverdevil.io/profile/cleverdevil • Jan 14

Jonathan LaCour January 14, 2017 Recipe: Pressure cooker risotto Ingredients 2 cups arborio rice 4 cups flavorful liquid (e.g. stock, broth, white wine, vermouth, etc., in any combination) 1 onion or shallot, finely diced 2 tablespoons fat (e.g. olive oil, butter) Salt and pepper Takes 20 minutes. Serves 4 . Pressure cookers are a great way to make incredible risotto in a fraction of the time of the traditional method. This recipe describes a base method to make a plain risotto in your pressure cooker, and can be used as the foundation for any number of delicious risottos. The key is the 1:2 ratio of arborio rice to liquid, and a 6 minute, high pressure cook. In this recipe, I use an Instant Pot electric pressure cooker, but you can use a different pressure cooker. Turn your pressure cooker to "sauté," and add fat to the cooker. Once fat comes to temperature, add the onions, salt, and pepper, and cook until translucent. Add your rice and stir to coat the rice with the fat. Add your liquid and seal your pressure cooker, setting for 6 minutes on high pressure. Once cook is complete, quick release your pressure cooker, stir, and serve! Interesting variations on the base include: Mushroom risotto – use three cups of mushroom broth and one cup of dry white wine for your liquid. Add minced garlic to the onions during the sauté, and add dried mushrooms before you seal the pressure cooker. Finish with white truffle oil and tons of grated parmesan cheese. Carbonara risotto – this is what you see in the above photo that I recently prepared. Start the sauté with diced pancetta or thick cut bacon sliced into lardons, until the meat is nicely browned and the fat has rendered. Use three cups of chicken broth and one cup of white wine for your liquid and add lots of pamesan to the pot before the seal. Finish with more parmesan and lots of black pepper. I like to stir in frozen english peas at the end and serve with an egg that has been cooked sous-vide for one hour at 145°F. Add a dollop of mascarpone cheese at the end for an extra creamy risotto. Try using salted, diced ham and english peas, with ham stock as the liquid. The possibilities are endless! 4 stars 1 comment I love risotto but don't want to get a pressure cooker 😜j Elaine LaCour, Jan 15 2017 on www.facebook.com KMarsh liked this post Jan 15 2017 on twitter.com Elaine LaCour liked this post Jan 15 2017 on www.facebook.com The Knowing Garden liked this post Jan 15 2017 on twitter.com Sarah Nelson Farlik liked this post Jan 15 2017 on www.facebook.com

I've been meaning to try risotto in my Instant Pot! Thanks for the tip!

Portland, Oregon, USA

Sun, Mar 19, 2017 1:56pm -07:00

Day 89: OwnYourSwarm #100DaysOfIndieWeb

Now that I can post checkins on my website, the next step is to automatically copy my checkins from Swarm! I still like the experience of Swarm, and I still get value out of their analysis of my checkins, so I don't see myself leaving Swarm anytime soon. This way, I get the best of both worlds.

1 like 2 replies 3 mentions

Sun, Mar 19, 2017 4:07pm -07:00 #100daysofindieweb #checkins #swarm #foursquare #ownyourswarm

at Double Dragon

Portland, Oregon • Sun, March 19, 2017 6:34pm

Portland, Oregon

Sun, Mar 19, 2017 6:34pm -07:00

Ginger Margarita

Portland, Oregon, USA

Sun, Mar 19, 2017 6:34pm -07:00

Kimberly Hirsh http://kimberlyhirsh.com

Doing my part to fix the internet

Portland, Oregon

Sun, Mar 19, 2017 5:43pm -05:00 (liked on Sun, Mar 19, 2017 6:38pm -07:00)

Day 89 - Double

Day 89. This is all one take on the piano, with only a little tweaking of the timing and loudness of some notes. I was planning on adding some other instruments to it, but nothing seemed to fit quite right. I ended up adding an echo to the piano with an 1/8 note delay. I only added the echo to the notes on the beat, not on the little runs, because that muddied it up too much.