I still dream about the asparagus risotto I had on my trip to Italy. I hope to share a recipe with you soon. But, first I have to figure out Veggie Broth. I’ve made it a couple of times in the past, pressure cooking for the 10 minutes recommended in Lorna Sass’s cookbooks. I thought I should double-check that, and went to my other cookbooks and the Web…and found a range of times under pressure from 5 minutes to 25 minutes. That’s…quite a wide range. Time to do some head-to-head tastings.
Anyone out there making pressure cooker vegetable broth? How long do you pressure cook for? Let me know in the comments, and thanks!