Posted by: lornasass | November 3, 2009


The 20th Anniversary revised edition of COOKING UNDER PRESSURE is being released today!

9780061707872Can you believe two decades have gone by since it first appeared?  I can’t.

While there are pressure cookers in kitchens all over the world, it’s sad that so many Americans are still afraid of using them. Will all of you “pc”enthusiasts please spread the word about how great they are–on Facebook, Twitter, and any place else? As you already know, the “pc” makes it possible to get healthy food on the table fast–not to mention the fuel efficiency aspect. OK, I’ll get off my box…

For lots of good pressure cooker recipes, see my blog:

Meanwhile, let’s celebrate with one of my favorite recipes from the book.


Risotto in under 10 minutes with only a little stirring at the end?

Enjoy this 4-minute risotto from COOKING UNDER PRESSURE. It has become one of my standard company dishes because it’s made with ingredients easily kept on hand and everybody loves it. Serve it with a tri-colored arugula, radicchio, and endive salad for a complete meal.



1 tablespoon sweet butter

1 tablespoon oil from sun-dried tomatoes

1/2 cup finely minced onion

1 1/2 cups Arborio rice

3 1/2 to 4 cups vegetable broth

1/3 cup sun-dried tomatoes packed in oil, drained and coarsely chopped

1 cup tightly packed, grated smoked mozzarella (5 ounces)

Salt to taste, if desired

1/4 cup chopped fresh basil or 2 tablespoons minced Italian parsley (optional but pretty and delicious)

Heat the butter and oil in the cooker. Sauté the onion until soft but not browned, about 2 minutes. Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3 1/2 cups of the broth (watch for sputtering oil).

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 4 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

The risotto will be fairly soupy at this point. Set the cooker over medium-high heat and boil uncovered, stirring vigorously every minute, until the mixture thickens and the rice is tender but still chewy, 3 to 5 minutes. Add a bit more broth if the mixture becomes dry before the rice reaches the desired consistency. When the rice is ready, turn off the heat. Stir in the tomatoes and mozzarella, and add salt to taste and basil, if you wish. Serve immediately.



  1. Social comments and analytics for this post…

    This post was mentioned on Twitter by magnet4health: COOKING UNDER PRESSURE: 20TH ANNIVERSARY EDITION OUT TODAY …: Posted in cookbooks, pressure cooking, quick me..

  2. I might have to break down and buy one, this sounds so delicious. Congrats on the reissue.

    • Yes, do! You too will start making risotto for company at the last minute as I’m going to do tonite.

  3. […] COOKING UNDER PRESSURE: 20TH ANNIVERSARY EDITION OUT TODAY! « Lorna Sass At Large – view page – cached The 20th Anniversary revised edition of COOKING UNDER PRESSURE is being released today! […]

  4. I can’t thank you enough for showing me how to get deeply flavored, attractive dishes in jig time. Your pressure cooker tips and enticing recipes has freed me from keeping fifteen cans of beans in the pantry (and still not having what I want for a particular recipe), skipping the recipe with whole grains because I “don’t have time” , or passing up cuts of meat that require more than 10 minutes to prepare. But the best thing is – it’s cementing the partnership developing in our kitchen. Nothing like a cool new tool to play with, eh?

    • Thank you for your kind words. So glad to hear that you and the “pc” are a dance team. Pls spread the word! It’s a pity that most Americans are still afraid of the pressure cooker though most models now available are entirely safe.

      • I have the older version of Cooking Under Pressure. Does the 20th anniversary have different recipes? How does it differ from the original 1989 publication in other words?

        Thank you.

        • I’ve reduced the fat and added some new technologies for better results, but the recipes are the same. TX for asking. Happy cooking!

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