[caption id="attachment_292" align="alignleft" width="300" caption="Kuhn-Rikon 3.5 liter pressure cooker"][/caption] We love risottos, but always saved them for special occasions because they were so time consuming. But Anna Maria Andreola had demonstrated in her home kitchen in Venice that it was feasible to make great risottos in a pressure cooker in almost no time. We were eager to try it at home. Finding the right pressure cooker wasn’t easy. Most pressure cookers in we saw in Venetian and U.S. kitchenware stores were lightweight, flimsy aluminum pots. Many U.S. shops didn’t carry them at all. “They’re dangerous,” clerks told us. “They explode!” To which we say, “bah” and “humbug.” We’ve been using a venerable Presto pressure canner for years (David bought it in 1970) to process sauces...Read More