Seared Ahi Tuna

My friend Candy gave me a recipe for seared ahi tuna. She messaged me a photo of it, as she keeps a 3-ring binder for her recipes. I looked online and googled and found the recipe:  https://www.chewoutloud.com/marinated-seared-ahi/

I made this a few days ago (21 June 2026). The tuna was .85 lbs, 13.6 ounces, 1” thick. 

I halved the recipe for the marinade and used less salt.

The tuna was refrigerated from 2pm to 7:15pm. I forgot to pat dry the tuna and it was also still frozen in the middle. 

For the Sriracha mayo (there is a link in the recipe),  I placed it in a small zip lock bag, cut the tip and piped it on the sliced tuna. 

I topped the slices with chopped green onions. 

This was delicious! I’ve ordered ahi tuna in restaurants. No more! 

 Ahi tuna in the marinade. 

  

 Seared for one minute on each side.

The directions states to let the tuna rest and cool for 10 minutes, but I cut into it after about a minute. It was perfect. 

A friend of mine gave me a recipe she found on the internet that had Boursin cheese, pistachios and hot honey. It was excellent!!

I've made this several times now and include almonds and craisins.

Serves 6

Ingredients
 
One 5.4 oz wheel of Boursin cheese (I like the garlic herb flavor)
1/4  c. shelled, unsalted pistachios, chopped or crushed
A handful of sliced almonds
A handful of craisins
Hot honey to drizzle
Crackers or crostini
 
Directions
 
Let the Boursin come to room temperature for at least 20 minutes. Sometimes I’ll put it in the microwave for 10 seconds.
 
Spread the cheese on a plate using the back of a spoon creating an even layer.
 
Top with the pistachios, craisins, and almonds.  Finish by drizzling the honey over the entire area.
 
Notes: 
 
Toppings don’t have to be exact measurements.
 
You can change up the ingredients. I’ve seen recipes using other types of nuts, as well as fig jam. At a holiday party, someone included crispy crumbled bacon!
 
If you don’t like spicy foods, use regular honey. However, with the combination of the ingredients, it doesn’t have a super hot taste.
 
I buy the cheese at Costco, which comes in a package of 3. It’s a better deal than buying just one at other stores.
 
Double the recipe for a large group.

Smoked Salmon Appetizer

 

Tony and I enjoy smoked salmon and bagels for our Christmas breakfast.  I bought a package from Costco, which is always too much; but the price is right.

I made this simple appetizer to take to a friend's house for dinner. 

Slice some cucumber about 1/2 inch thick.

Top with some cream cheese, then the salmon. The salmon slices were large, so I cut them in half and folded each one.

Top with a small dollop of plain yogurt and then a caper. 

Top with a splash of lemon juice. 

Air Fryer Brussels Sprouts

 

About two months ago, I purchased an air fryer from Costco. It was $50. Good deal! I've been using it 3-4 times weekly. 

I roast Brussels sprouts in the oven, but I decided to air fry them. There are lots of recipes on the internet. I found one that sounded good. I don't recall if I found it on Facebook or via google. Credit goes to the author. If I find the link, I'll add it here.

Ingredients

1 Lb Brussels sprouts, trimmed and halved
4 strips of bacon, cut into 1" or so strips
1 T olive oil
1 t garlic powder
1/2 t paprika
Salt and pepper to taste
Grated Parmesan cheese or balsamic glaze (optional)
 
Directions

 
Preheat air fryer to 375°F for 3-5 minutes.
 
Rinse and trim the Brussels sprouts, cut in half. I quarter the larger ones.
 
In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper. Add the chopped bacon to the mix and combine well.
 
Place the seasoned Brussels sprouts and bacon in the air fryer basket in a single layer.
 
Cook for 12-15 minutes, shaking the basket halfway through to ensure even cooking.
 
Check for doneness. The sprouts should be crispy on the outside and tender inside.

Mexican Soup

Tony made this Mexican soup, which he adapted from Taste of Home: https://www.tasteofhome.com/recipes/super-fast-mexican-soup/

See notes below for his changes. This was an excellent soup.
 
Prep/Total time: 25 minutes
Serves 4
 
Ingredients
 
2 teaspoons olive oil
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 tablespoon reduced-sodium taco seasoning
1 cup frozen corn
1 cup salsa [red]
1 carton (32 ounces) reduced-sodium chicken broth
 
Directions
 
In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning.
 
Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
 
Notes:
 
Used 1.5 lbs chicken thighs, lightly salted.
 
Used 1 t chili powder, 1 t Tajin, and 1 t paprika in lieu of the taco seasoning. This was so flavorful!
 
Added minced garlic and some diced celery.
 
Added 1/2 c green salsa and  1 4-oz can diced green chili’s.
 
Added some fresh chopped parsley; and a handful of fresh spinach.
 
Added a couple of small potatoes (about 3/4 lb), diced, microwave until half cooked; then added to the pot.
 
To serve: We added some tortilla chips, crushed, and a dollop of sour cream.
 
Next time:  Will use cilantro instead of parsley. Will add beans and will double the amount of potatoes.
 
Other optional toppings: diced avocado, a fresh squeeze of lime juice, or shredded cheese.

Creamy Cucumber Salad

Friends of ours invited us over for dinner, along with some other friends. Mike made an excellent Hungarian pork and sauerkraut goulash (https://www.craftycookingmama.com/pork-and-sauerkraut-goulash-szekelygulyas-hungarian-goulash/  Note that he did not include the green bell pepper).  

I found this recipe, which I would go very well with the main dish: 

https://feelgoodfoodie.net/recipe/creamy-cucumber-salad/
 

It was a hit! Everyone loved this salad.

Ingredients
  
1/2 cup sour cream (or Greek yogurt)
3 tablespoons red wine vinegar
1 tablespoon chopped fresh dill
1 teaspoon granulated sugar optional
1/4 teaspoon garlic powder
Salt and pepper
2 large English cucumbers thinly sliced
1/4 red onion thinly sliced
 
Instructions
 
In a medium bowl, mix the sour cream, vinegar, dill sugar, and garlic powder until well combined. Taste and season with salt and pepper.
 
Add the sliced cucumbers and red onions on top of the sour cream dressing and stir to coat.
Serve immediately at room temperature or refrigerate for one hour before serving.
 
My Notes:
 
I made this 24 January 2025.
 
I used 3 cucumbers, placed on paper towels, salted, and covered to release excess water.
 

I soaked the sliced onions in ice cold water for 15-20 minutes.

I made this for eight people. There was just a small amount leftover. 

 
Serves 6 to 8.

Cool Whip Cookies

For a Christmas cookie exchange party, I made two recipes. One was my favorite chocolate espresso cookies and these cool whip cookies.

I followed this recipe: https://temeculablogs.com/cool-whip-cookies/

The recipe stated it makes 24 servings (form into 1 inch balls of dough), but I ended up with 48 cookies! 

They were very easy to make. I placed into the oven one pan at a time, while keeping the rest of the dough in the refrigerator between baking to keep the dough cold.

It was suggested to bake them for 8 to 10 minutes, but I ended up baking them for about 14-15 minutes. I'm not sure if it was my oven or if the dough was too cold. Make sure the top of the cookies are not still wet. 

Cool completely before storing them in an air tight container.

I used a ginger bread cake mix. They came out great!

Ingredients

1 box of cake mix [any flavor that you like]

1 tub cool whip, whipped topping, 8 oz. (I used extra creamy)

1 egg

1 c powdered sugar

Instructions 
Preheat oven to 350 F. Line cookie sheets with parchment paper; set aside. In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a sticky dough forms; this will take a few minutes of stirring. Cover with plastic wrap and chill in fridge for 30 min – 1 hour to stiffen up a bit – optional step.

Pour the powdered sugar out onto a plate [I used a bowl]. Use a cookie scoop or melon baller [I used a teaspoon] to create 1-inch balls of dough and drop them on to the plate of powdered sugar a few at a time.
Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough balls.
Bake at 350 F for 8-10 minutes until cracking on the edges and middle is no longer wet. I like a really chewy outcome so 8 minutes is best for us because as they cool they will stiffen up a bit but still maintain a really really soft consistency in the center. For stiffer bake for 10 min.
Cool the cookies on the cookie sheets to stiffen up, enjoy once cooled.
[Once cooled, store in an air-tight container].

Cranberry Brie Bites

I made these delicious cranberry brie bites for my bookclub: https://www.delish.com/cooking/recipe-ideas/a56610/cranberry-brie-bites-recipe/

I used a cranberry-apricot relish that I make for Thanksgiving. Since it freezes well, I put half into the freezer for the next year. (Recipe below).

Ingredients

1 (8-oz.) tube crescent dough
Cooking spray
All-purpose flour, for surface
1 (8-oz.) wheel of brie [chilled in the refrigerator for easy cutting]
1/2 c. whole berry cranberry sauce
1/4 c.  chopped roasted unsalted pecans
6  sprigs fresh rosemary, cut into 1" pieces.
 

Directions

 
Preheat oven to 375°. Grease a mini (24-cup) muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough and pinch together seams. Cut into 24 squares [using a pizza cutter makes it easy to cut]. Place squares into prepared cups.
 
Cut brie into small pieces and place inside dough. Top with a spoonful of cranberry sauce, pecans, and one piece of rosemary.
 
Bake bites until pastry is golden brown, about 15 minutes. Check at 8 minutes.
 

My Notes: 

I put about a half teaspoon into the cups. 

I didn't need to pinch the seams together when I rolled out the dough. 

I cut the pecans into smaller pieces. 

Recipe for the relish: https://monicacooks.blogspot.com/2008/05/cranberry-apricot-relish.html

 

German Potato Salad

 

I followed this recipe but did some slight changes:  https://www.allrecipes.com/recipe/83097/authentic-german-potato-salad/

 
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4
 
Ingredients
 

3 cups diced peeled potatoes

4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
1 ½ tablespoons white sugar, or more to taste
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Directions
 
Gather the ingredients.
 
Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
 

While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
 
Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
 

 Onions cooking in the bacon drippings

Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
 

     

Transfer warm potato salad to a serving dish and sprinkle remaining bacon over top. Garnish with parsley. Serve immediately.

  

My Notes:

 
I made this for a large party (around 50 people) so I doubled the recipe. I could have tripled the recipe and still wouldn’t have enough. This went quickly!!!
 
I used red potatoes, skin on, and boiled them for 10 minutes. Next time, I’ll boil them for 8 minutes.
 
I used 2 T sugar, which was the right amount IMHO.

I added 2 t. of Dijon mustard. I added some chopped chives (about 1.5 T). I saw these two ingredients listed in other German potato salad recipes.

 
For the bacon (thick cut), I used a large Dutch oven since I don’t have a deep skillet. I cut the bacon into thirds and cooked them in two batches. Once cooled, I cut them into pieces instead of crumbling them. 
 
I placed the vinegar, sugar, water, salt, pepper and Dijon in a measuring cup, stirring to combine, and then poured all of it into the Dutch oven.
 
This is definitely a keeper!

Creamy Potato Salad

For my community monthly cookbook dinner, I made this tasty potato salad. This was back in March 2024. This is from the "Recipes for all the Food You Want to Eat" by Chrissy Teigen.

 

Herb Lemon White Bean Salad

I made this delicious salad for the 4th of July today (2024).  I followed this recipe: 

https://www.fifteenspatulas.com/herb-lemon-white-bean-salad/

Serves 4

Ingredients

5 T extra virgin olive oil
2 T freshly squeezed lemon juice
zest of 1 lemon
1 clove garlic pressed
1/2 t kosher salt
1/8 t black pepper
2 15oz cans of cannellini beans rinsed and drained
1/4 c chopped parsley
1/4 c finely chopped red onion
1 T minced fresh rosemary
 

Instructions 

In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
 
Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together.

My notes: 

This recipe definitely serves more than four people. I've made this for a large group and used three cans of beans and adjusted the other ingredients.

I added:
 
1/4 cup Kalamata olives, quartered
 
I finely minced the garlic instead of pressing it
 
About a tablespoon of lemon infused oil
 
One large celery stalk, chopped small
 
1 T each Red wine vinegar and Dijon for the dressing
 
I prepared the salad the day before serving to let the flavors meld.

My Seared Scallops

I made seared scallops last night (10 June 2024), which I served with a side of broccoli, and a mushroom and spinach risotto.

 
Serves 1
 
Ingredients
 
5 large sea scallops
Salt and pepper
All-purpose flour

2 T  avocado oil
1 T butter
Squeeze of fresh lemon
1 T or so white wine
 
Instructions
 
Pat dry the scallops with a paper towel to remove any excess water.
 
Place the scallops onto a plate and sprinkle with salt and pepper, and then lightly coat with the flour.
 
In a skillet on medium-high heat, add the oil and butter. Once hot, add the scallops in one layer (don’t move them until ready to flip over) and cook for 90-120 seconds; flip over and cook for another 90 seconds until they are golden brown.  You don't want to overcook the scallops. the center should be translucent. 
 
Remove the scallops to a serving dish and deglaze the pan with the wine scraping any bits to get all that yummy flavor to make a sauce. Pour over the scallops and squeeze lemon over the top.
 

Service right away with your favorite sides.

Notes:

I made a delicious mushroom risotto with spinach and parmesan to go with the scallops: 

https://sunbasket.com/recipe/mushroom-risotto-with-spinach-and-parmesan

I cut the recipe in half, which still made a lot, so have leftovers. 
 
I added one clove of garlic, chopped, when I added the onions to the pan.
 
I used chicken broth instead of water.
 
I did not add any additional salt and pepper when I added the parmesan cheese at the end (missing in the instructions).
 
What I really liked about this recipe is that it calls for adding all the water (broth) at one time, rather than a traditional risotto recipe where you add the broth a little a time until it's all absorbed. 

Benedictine Spread

 

My husband and I attended a Derby party (4 May 2024). 

I followed this recipe:  https://www.tasteofhome.com/recipes/benedictine-spread/

Prep/Total Time: 15 minutes.   

Makes 1-3/4 cups
 
Ingredients
 
1 package (8 ounces) cream cheese, softened
1 tablespoon mayonnaise
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dill weed
1 drop green food coloring, optional
3/4 cup finely chopped peeled cucumber, patted dry
1/4 cup finely chopped onion
 
Optional: Snack rye bread, pita bread wedges and assorted fresh vegetables
 
Directions
 
In a small bowl, combine cream cheese, mayonnaise, salt, white pepper, dill and, if desired, food coloring; beat until smooth.
 
Stir in cucumber and onion.
 

Cover and refrigerate until serving. Serve with snack rye bread, pita bread wedges, or vegetables as desired.
 
My Notes: 

I doubled this recipe since there we a lot of people at the party.

I added 1 T lemon juice and a little more mayonnaise.  

I skipped the food coloring.

For the cucumber, I removed the seeds.

My husband doesn't like a lot of raw onions, so I sautéed the onions (except for 1 T) in a little olive oil just until translucent. 

I sprinkled a little bit of dill on top of the dip after placing the spread into a serving bowl.  

I served this with fresh rye bread that I quartered. You can also serve with pumpernickel or crostini.

Here's my recipe for crostini:  https://monicacooks.blogspot.com/2024/06/crostini.html

Lentil Salad

Donna made this delicious salad for our book club last night (6 March 2024). Everyone loved it!

Ingredients
 
1 can lentils
1 cup finely diced carrots
1/3 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/4 cup minced parsley
1 garlic clove, minced
5 Tbsp lemon juice
1 tsp olive oil
1 Tsp kosher salt
Freshly ground black pepper, to taste
 
Directions

Combine and serve chilled or at room temperature.

Instant Pot Split Pea Soup

This was a delicious soup that I made today for my book club for tonight! Tonight is a soup bowl party, along with discussing our book. 

Recipe by: https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/. See my notes below of my additions/changes.

Prep Time 10 mins
Cook Time 15 mins
Time to pressurize and depressurize 25 mins
Total Time 50 mins
Servings: 8 servings
 
Ingredients

3 tablespoons butter

1 onion diced
2 ribs celery diced
2 carrots diced

2 cloves garlic, minced
1 cooked ham bone, a smoked ham hock, or 6 oz. diced deli ham (Don’t use fresh/uncooked ham or country ham)
1 lb. dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves
kosher salt and black pepper [don’t add salt if using a broth with salt]
chopped fresh parsley for garnish, optional                                            
 

   

Instructions
 

Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots for about 5 minutes, until softened.

 

Add the split peas, chicken stock, ham bone, and the 2 bay leaves.

 
Turn off the "sauté" function.
 
Cover pressure cooker and set to manual, high pressure for 15 minutes.
 
Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
 
If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
 
Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
 
My Notes:
 
I used 3 T avocado oil instead of butter.
I added 2 cloves of garlic, minced, along with the vegetables.
I added a pinch of dried thyme.

I did the natural release for 14 minutes before the quick release.

This was such an easy soup to make with the instant pot. This recipe is a keeper!

Authentic German Beer Cheese Dip Obatzda

Click on the photos for a full view.

I made this yesterday for a Sound of Music! dinner party. There was a wonderful spread of foods to include fresh-made pretzels, brats, sauerkraut, Wiener Schnitzel, Stuffed Cabbage, German potato salad, spaetzle, apple strudel, German beer, a beautiful meat and cheese board, etc.; and this dip that I made.  

This recipe is from https://ourgabledhome.com/german-beer-cheese-dip-obatzda/
 
Prep Time 10min
Total Time10min
 
Servings: 8 servings
 
Ingredients
 
8 oz brie or camembert cheese, very ripe
4 oz butter
4 oz cream cheese
1 small onion or 1 shallot
2 tsp paprika powder
1-2 T beer
Salt and pepper to taste
1 T chives, chopped
 
Instructions
 
Make sure to have all your ingredients at room temperature. That means taking the cheese, cream cheese, and butter out of the refrigerator at least one hour before you want to make this cheese spread.
 
Cut the cheese, the butter, and the cream cheese into chunks and add them to a medium bowl.
 
Begin mixing them with a fork or pastry blender.
 
Add the paprika and some salt and pepper.
 
Now add a splash of beer and mix all the ingredients well. I personally like it a bit on the chunkier, stiffer side but you can also add a bit more beer and blend everything into more of a uniform cream.
 
Transfer it to a nice serving bowl and sprinkle it with some diced chives.
 
My Notes:
 
I cut the amount of butter to just two dabs. For me, with all the cheese, I didn’t think all that butter was needed.  
 
I used a shallot, minced.

I added a t of ground caraway seeds and sweet Hungarian paprika.
 
For the beer, I used Negra Modelo Especial, which is a Munich Dunkel Lager. I used 3-4 T of beer.
 
I was a little heavy on the salt, so I added a more cream cheese.
 
I served it with pumpernickel bread at a dinner party. 
 
This was a hit.

Click on the photos for a full view.

Instant Pot Mushroom Risotto (with spinach)

This is a delicious risotto that I made last night to go along with salmon that I baked in parchment paper. This was very easy to make in the Instant Pot. I adapted this recipe https://pressureluckcooking.com/instant-pot-mushroom-risotto/. See my Notes at the bottom of what I changed or added. 

 

PREP TIME 5 minutes
COOK TIME 14 minutes
TOTAL TIME 19 minutes
YIELD: 6

 

Ingredients

1 tbsp of vegetable oil
4 tbsp (1/2 stick) of salted butter, divided in half
2 large shallots, diced
24 oz (or three 8 oz packages) of Baby Bella mushrooms, sliced
1 tbsp of crushed garlic [1 clove]
2 cups of Arborio rice (make sure you use Arborio rice for a risotto)
4.5 cups of mushroom broth (or chicken, garlic or vegetable broth – I used 4.5 tsp of Mushroom Better Than Bouillon + 4.5 cups of water)
1/2 cup of a dry white wine (white cooking wine is fine too – but if you don’t use wine, add another 1/2 cup of broth)
1 tsp of seasoned salt
1/2 tsp of black pepper
1/4 tsp of Italian seasoning
1/4 tsp of dried parsley
1/2 cup of grated Parmesan cheese
1 tbsp of white or black truffle oil
 
Instructions
 
Add the vegetable oil and the first 2 tbsp (1/4 stick) of butter to the Instant Pot
 
Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles.

Add the shallots and cook for about 2 minutes so it softens and just lightly browns. Then, add the garlic and sauté for another minute with the shallots. Lastly, add the mushrooms and add the other 2 tbsp (1/4 stick) of butter. Stir constantly with the shallots and garlic for another 2-3 minutes until the butter’s melted and the mushrooms brown a bit in color 
 
Next, add in the white wine and once it bubbles, let it do so for another minute so the mushrooms simmer in it as you deglaze (scrape) the bottom of the pot to make sure it’s free and clear of any veggie remnants from sautéing (NOTE: If not using wine, add in 1/2 cup of the broth now)
 
Add in the rice and mix it in with everything in the pot and let sauté for 1 minute
 
Lastly, add in the broth, seasoned salt, black pepper, Italian seasoning and dried parsley. Stir well, once again deglazing the bottom of the pot so nothing’s stuck on. (NOTE: It will look like there’s way too much liquid in the pot given how much risotto is in it, but trust me. It will be magical and perfect once cooked since Arborio rice is a major liquid absorber once cooked)
 
Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done. Once the lid comes off, stir everything together and it will immediately be the right consistency.
 
Add in the grated Parmesan cheese and truffle oil, stir until well combined and transfer to a serving dish
 
If you want more truffle oil, add more after tasting or drizzle over individual servings. 

My Notes:
 
I cut the recipe in half but kept the same cooking times. I didn't want to make the entire recipe for just the two of us, and I read that freezing risotto isn't a great idea. The texture of the risotto will change. I also read that if you freeze the risotto, you could later make Arancini di Riso (fried rice balls). I think I'll do that!

I used avocado oil instead of vegetable oil.

 
I didn’t have shallots on hand, so I just used a white onion, chopped, about 1 cup.
 
Once the lid came off, I added some truffle oil, a 1/2 teaspoon of Trader Joe’s truffle powder seasoning (kicking up that wonderful mushroom flavor), 1 cup (packed) chopped fresh spinach, and 1 tablespoon half and half.
 
I found I needed to stir in more parmesan cheese, and a little more salt.

It took four minutes to come to pressure. 

Overall, this is an excellent risotto. In fact my husband said it was the best he's ever had.