Risotto is one of the pressure cooker’s triumphs. It’s a dish that typically requires the cook’s attention from beginning to end, and at least two pans to make (one for simmering stock and one for rice). With a pressure cooker, you get the same creamy results in a fraction of the time (after the initial sauté). The 20-minute-add-broth-simmer-and-stir part of the recipe is reduced to just five minutes of pressure-cooking time.
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I have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends.