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Newspaper
Brainerd Dispatch
Location
Brainerd, Minnesota, United States of America
Date
Mar 28, 2013
Page
12
The piece previews Easter preparations and features a ham recipe with a mustard allspice rub and marmalade glaze, plus a no bake layered peach dessert. It includes a yogurt fruit salad, baking steps, and tips, framed by light holiday commentary and personal notes from DIANE.
Elizabeth Karmel reports that using a pressure cooker transforms risotto from a laborious task into a quick, simple dish. The method speeds prep from about 45 minutes to roughly 20, with asparagus and optional add ins like garlic mushrooms or peas.
Pressure cookers heat beyond boiling to 250 F producing fast tender results. This recipe uses Arborio rice, white wine, no salt broth, shallot, garlic, peas, butter, Parmesan, asparagus, red pepper, and chives. Finish by stirring in asparagus and cheese, then season.
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