Risotto with gruyere and parmesan(pressure cooked)

 
            Risotto with Gruyere and Parmesan (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    1      tablespoon    olive oil
      1/3  cup           finely minced onions
    1 1/2  cups          Arborio rice
    3 1/2  cups          vegetable or chicken stock (up to 4 c)
      1/4  cup           grated Parmesan cheese
                         salt -- if needed
 
 serves 6 as an appetizer; 4 as a main course
 
 Heat the butter and oil 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 heat bring to high pressure.  Adjust the heat to mai
 ntain high pressure and cook for 6 minutes.  Reduce pressure with a quick relea
 se 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 consistence, another minute or two.  When the rice is rea
 dy, stir in the Gruyere and Parmesan, and add salt to taste.  Serve immediately
 .
 
 Serving suggestion:  serve with a tossed salad
 
 
 
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