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Risotto with Tomatoes and Mozzarella (Pressure Cooked)
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter
1 tablespoon oil from sun dried tomatoes
1/2 cup finely minced onion
1 1/2 cups Arborio rice
3 1/2 cups vegetable stock or bouillon (up to 4 c)
1/3 cup sun-dried tomatoes, oil-packed -- drained and chopped
1 cup packed grated smoked mozzarella (5 oz)
salt -- if needed
serves 6 as an appetizer, 4 as a main course
Heat the butter and oin in the cooker. Saute the onion until soft but not brow
n, about 2 minutes. Stir in the rice, making sure to coat it thoroughly with t
he fat. Stir in 3 1/2 cups of the stock (watch for sputtering oil). Lock the
lid in place and over high het bring to high pressure. adjust the heat to main
tain high pressure and cook for 6 minutes. Reduce pressure with a quick releas
e method. Remove the lid, tilting it away from you to allow any excess steam t
o escape.
Taste the rice, and if it's not sufficiently cooked, add a bit more stock as yo
u stir. Cook over medium heat until the additional liquid has been absorbed an
d the rice is desired consistency, another minute or two. When the rice is rea
dy, stir in the tomatoes and mozzarella, and add salt to taste. Serve immediat
ely.
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