5 hours ago, Shelby said:poached egg methods in the IP are ALL over the place in terms of how people do it
I've read the same all-over-the-place methods which has encouraged me to continue to poach eggs in a pan on the stove - I admire those of you who have experimented further!
I made this lemon, artichoke and shrimp risotto this evening. Super easy and it was very well received by my house guests. I used frozen artichoke hearts instead of canned but otherwise followed the recipe. It says that it serves 4 as a main course but 3 of us stuffed ourselves and polished it off as we sat around the table and worked on a second bottle of Louis Jadot Pouilly-Fuisse that was a perfect pairing for this dish.
Edited to add that this was my first pressure cooker risotto and I was pleasantly surprised at how much this hands-off method recapitulated the texture of the traditional method of adding broth one ladle at a time with fairly constant stirring. A side-by-side comparison might show up the imposter but for something so quick and easy, this was very good.
