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---------- Recipe via Meal-Master (tm) v8.03
Title: RISOTTO WITH SUNDRIED TOMATOES, PRESSURE COOK
Categories: Rice, Pressure co
Yield: 3 Servings
1 tb Sweet butter 1/3 c Sun-dried tomatoes --
1 tb Oil from sundried tomatoes Drained, chopped
1/2 c Onion -- finely chopped 1 c Smoked mozzarella(5 oz)
1 1/2 c Arborio rice -- grated
3 1/2 c To 4 c vegetable stock or Salt to taste
-boullion
Heat the butter and oil in the cooker. Saute the onion until soft but not
brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly
with the fat. Stir in 3 1/2 cups stock. Lock the lid in place and over high
heat bring to high pressure. Adjust the heat to maintain high pressure and
cook for 6 minutes. Reduce pressure with quick release method. Remove the
lid carefully and taste the rice. If it isn't sufficiently cooked add a
bit more stock as you stir. Cook over medium heat until the additional
liquid has been absorbed and the rice is the desired consistency, another
minute or two. When the rice is ready stir in the tomatoes and mozzarella
and add salt if desired. Serve immediately.
Recipe By : Lorna Sass, Cooking Under Pressure
From: Donna Bunch
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