Great Vegetarian Cooking Under Pressure
Fig-Hazelnut Risotto
Page 251
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Recipe Reviews
snoopy from Alexandria, VA
Hmm... I'm not sure how to give this recipe a fair rating because I have not had a history of eating or making risotto, whether traditional or with a pressure cooker. I also made a few substitutions -- I used fennel instead of aniseed and almonds instead of hazelnuts. For the "milk," the author offers some choice. I went with half soy and half almond.
Postives - Mr. Snoopy and I agreed that this recipe smelled absolutely heavenly. Also, the rice came out al dente, which I understand to be the proper consistency for a risotto. (Personally, for a dessert, I would have preferred this a bit softer.) I liked the very subtle undertone of fennel, which I understand to be milder than aniseed.
Negatives - Mr. Snoopy thought the fig pieces looked like mushrooms (not an entirely baseless guess for a risotto). It would be worth trying to blend the dried fig in with the "milk" for a more refined appearance. Also, it just didn't taste rich and creamy enough for what one might expect of a dessert.
As a "special" breakfast, this is much more impressive.
(edited 23rd April 2012) (2) comment (1) useful
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