So last nite I had a lovely dinner of chickpea flour crust vegetarian pizza planned for when I finally pulled my head out of Kevin Kwan’s “Crazy Rich Asians”, but had to resort to plan B when I figured out that the dough had to sit for 24 hours….
Not even sure what I wanted to make I started to troll the pantry and fridge and it was already 7 pm! The Hubs and I do keep a European dinner schedule and typically don’t eat dinner before 7 pm. We like to watch the news, debrief the day, have a cocktail, you know …all those adult type things. But 7 is late to be starting something from scratch. Then I figured I could make omelettes or something with spinach, because I have a 1/3 of a bag hanging around the fridge getting schlammy. That morphed into pasta with spinach which morphed into pasta carbonara, which in turn morphed into risotto carbonara…The result, an immediate Hubs Hall of Fame favorite. ( It has rice, cream, cheese and bacon…why wouldn’t it be an instant hit?)
For the sake of eating before 10 pm however I pulled out the trusty pressure cooker because as I have recently discovered how good a pressure cooker is to cook rice. I started by sweating a medium sliced onion and some chopped precooked bacon in the cooker in like 1 tbsp of butter for about 5 minutes until I could smell bacon and the onions were starting to get translucent.
I added 1 cup of arborio rice with 2.5 cups of chicken broth and a little extra butter. I set the timer for 25 minutes, the recommended time for wild rice which takes a little longer to cook.
Meanwhile back at the stove I fork scrambled and cooked a single egg, just before the timer went off. When the cooker depressurized, the consistency was perfect! I added about a 1/4 cup cream, a 1/2 cup of grated fresh parmesan, the egg, some cooked green peas and ground some fresh pepper. No spinach to be found, but totally satisfying with a glass of wine! Plan A needs to be read the whole recipe before planning dinner from it!