Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at https://thedaringkitchen.com!
This is one of the most delicious Daring Cooks challenges I’ve made in a long time. The flavorful, creamy risotto along with the fried Parmesan was absolutely decadent. I stumbled on this Nigella recipe on Claire K. Creations and immediately wanted to try it. I’d decided to create Parmesan bowls for my edible container and knew this would be a perfect filling for a crispy Parmesan bowl.
I may have been extra hungry when making this meal, because every step along the way I kept thinking everything look so gorgeous and tasty and I took a million pictures.
I adapted Nigella’s recipe to a pressure cooker recipe. Making risotto in a pressure cooker is quicker and easier – the rice is very tender and creamy without all the stirring.
I made other changes to the recipe as well. I didn’t puree the vegetables and I added sausage to spice it up a bit. I used a chicken sausage that my local grocer, Harmons, makes that I love, but pork sausage would work well too. Be sure and brown the sausage well before adding it to the pot.
Risotto Bolognese in Fried Parmesan Bowls
Ingredients
- 1 onion peeled and quartered
- 1 carrot peeled and halved
- 1 stick celery halved
- 1 small clove of garlic minced
- handful of fresh parsley
- 6 slices of bacon I used Costco Hormel frozen fully cooked bacon
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 lb. sausage cooked and crumbled
- ½ cup marsala
- 1 14.5 oz. can diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons milk
- 5 cups beef broth divided
- 2 bay leaves
- 2 cups risotto rice Arborio
- 6 tablespoons grated Parmesan plus extra to serve
- salt and pepper to taste
Instructions
- Heat the butter and oil in pressure cooker pot for 2 to 3 minutes. Sauté the onion, carrot, celery, garlic, parsley, and bacon until tender, approximately 10 minutes.
- Stir in rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add the sausage, marsala, tomatoes, tomato paste, milk, 4 cups beef broth, and bay leaves.
- Cover and lock lid in place. Select High Pressure and 6 minutes cook time. After 6 minutes, turn off and use a quick pressure release.
- Select Simmer and stir in remaining 1 cup of beef broth. Cook uncovered, stirring occasionally for 1 to 2 minutes.
- Stir in Parmesan and cook 1 minute. Season with salt and pepper to taste. Serve with an extra sprinkling of Parmesan. Parmesan Bowl Directions
Visit the Daring Kitchen to see the creative edible containers the Daring Cooks and vote for your favorite. Thanks Renata for a terrific challenge.
Rocky Mountain Woman
Love the idea of making risotto in the pressure cooker! I will have to try that..
I also love Harmon’s chicken sausage and actually all of their homemade sausages….
Need to try this out this weekend!
xxoo,
RMW
Laura @ Family Spice
Great challenge! I love how your flavors work together. I’m in love with the parmesan bowl! So cheesy and crispy!
Jamie
I am a risotto freak. Actually they call me the Risotto Queen around here (move over macs!) so anything risotto has my attention and my tastebuds. LOVE the parmesan bowls, love them! I must try these. Great great meal Barbara!
Anna
Ohhhhh… Gooooooood! What a brill idea. I have been hunting around for a funky way to serve up an ancient family recipe, and me thinks you may be the inspiration behind it. Thank you. The Parmesan bowl is great, and I love Risotto. All risotto! 🙂
Sue
Love that you can just pick it up and eat the whole thing:) Sounds delicious, Barbara!
teresa
this is so much fun, i LOVE those bowls. the risotto sounds to hearty and delicious.
Claire K Creations
I’m glad you liked it. I think that’s one of the best risotto recipes I’ve ever made. Good idea adding the sausage.
Barbara | VinoLuciStyle
At a recent monthly meeting of local food bloggers; one of the participants made crackers from melted Parmesan with a salsa topping. I haven’t been able to stop thinking about them and now a whole BOWL? Your risotto sounds wonderful but I have to admit…I think almost anything in a bowl of crispy Parmesan cheese would taste good!
Robyn Clarke
I love risotto, but I’ve never made it before, thanks for the recipe and well done on the challenge, looks yum!
Heather McMullin
My mouth was watering looking at this picture. I am a carb queen so this rice appeals to me!! I will have to give it a go!
-Heather
http://www.madefamousby.blogspot.com
Bunnee
I love risotto, although I make it the traditional way – so relaxing and hypnotic! And I make Parmesan crisps in a smaller size regularly. To combine them is an excellent twist and so true to the origins of the food. I may have to consider getting a pressure cooker!
anncoo
Mmm…I’m getting hungry now by looking at this wonderful meal 🙂 So delicious!
Anne
Wow. The bowl is what caught my eye, and the filling is wonderful also. Thanks for the idea – I love it!
kristy
Ooo… love the parmesan cups! Gosh, must be so delicious. Thanks for sharing it.
Hope you’re having a great day.
Kristy
Bonnie
Love the edible bowl. I looked at George Duran’s bowl photo and it looks like a tube. Yours is perfect. I am going to try your risotto recipe. Thank you for another pressure cooker recipe. I am loving mine.
Aggie
Wow!! This looks wonderful! That bowl…I could eat just that 🙂 Seriously looks so delicious….
deeba
I’d give my vote to you GF…these are amazing! Love every little bit about it…mmmm…delicious!
Mardi@eatlivetravelwrite
I love everything about this meal Barbara – from the risotto itself to the “bowl”. Just beautiful! A great entry to this challenge!
Rosa
A great way of serving risotto. I love the idea. A tasty dish.
Cheers,
Rosa
Audax Artifex
WOW I JUST IT!!! I’m sure that the cheese bowl would be perfect this the creamy pressure cooker risotto, superb idea and very clever to use a pressure cooker to make the rice easier to make. And fabulous photos as always great work on this challenge and it sounds like you had FUN doing this recipe.
Cheers from Audax in Sydney Australia.