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ImageI recently splashed out and bought a 6-in-1 low/high pressure cooker/rice cooker/deep fryer/ fryer/steamer because my rice cooker died.

I have never ever used a pressure cooker till I got this and I was pretty scared but I have to say it’s fun and better still it works!

(By the way this is NOT a sponsored post)

Tonight I cooked a spicy chicken and saffron risotto and it tastes spectacular! I’m so pleased with it. Here’s my recipe if you’re interested. I’ve just written what I did but you could cook this on a stove top if you had a normal pressure cooker.

ImageSpicy Chicken and Saffron Risotto

Ingredients

Heaped teaspoon of saffron threads

1 tbsp milk

2 chicken breast fillets

Masterfoods Cajun Seasoning Mix

Gourmet Garden Garlic – 1 squeeze

Gourmet Garden Mild Chilli – 1 squeeze

1 onion finely chopped

4 large mushrooms sliced and diced

1 cup mixed frozen veges

300g rice washed and drained (I used Kalijeera rice but just use your favourite)

800ml of Chicken stock made with Massel Chicken-style stock powder

4 tbsp Olive oil

2 Tbsp Pro-activ “buttery” margarine

Cayenne pepper to taste

Method

Warm the milk in the microwave and then add the saffron threads and leave to steep.

Wash and wipe the chicken then chop into chunks and coat in the Cajun Seasoning Mix.

Chop the onion and mushrooms.

(I’m going to tell you what I did in the New Wave 6-in-1 but you can do it on your stove top)

Press the fry button and add the olive oil. When it’s hot add the chicken and brown off. When the chicken is brown take it out and set aside.

Add the onions to the oil and cook for 2 minutes then add the mushrooms and cook for a further 2 minutes. Add the margarine and when melted add the washed and drained rice and stir until it is well coated. Add the garlic and chilli and stir well. Add the saffron and mix and stir well. Cook for 1 minute then press cancel to switch off the fry function. Add the chicken stock and the frozen veges. Stir well and then add the chicken and stir again.

Close the lid and set the valve to sealed. Press the high pressure function and reduce the cooking time from the 25 minutes shown to 7 minutes and press start.

When it beeps, carefully release the pressure valve, taking care not to get scalded, and switch off.

Once the cooker has vented open the lid, stir the contents and serve. I sprinkled a little cayenne pepper on top and it was yummy.

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