Risotto with mushrooms, olives, & leeks (pressure cooked)

 
         Risotto with Mushrooms, Olives, & Leeks (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    butter
    1      tablespoon    olive oil
    2      medium        leeks, white only (abt 1 1/2 c) -- thinly sliced
    1 1/2  cups          Arborio rice
      1/2  pound         mushrooms -- * see note
      1/4  cup           pitted, minced black olives
    3 1/4  cups          vegetable or chicken stock (up to 3 1/2 c)
      1/3  cup           grated Parmesan cheese (up to 1/2 c)
                         salt -- if needed
 
 serves 6 as an appetizer, 4 as a main course
 
 *reserve stems for another use; thinly slice the caps for this recipe
 
 Heat the butter and oil in the cooker.  Saute the leeks 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 the mushrooms, olives, and 3 1/4 cups of the stock (watch for 
 sputtering oil).  Lock the lid in place and over high heat bring to high pressu
 re.  Adjust the heat to maintain high pressure and cook for 6 minutes.  Reduce 
 pressure with a quick release method.  Remove the lid, tilting it away from you
  to allow any excess steam to 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 additiona liquid has bee absorbed and 
 the rice is desired consistency, another minute or two.  When the rice is ready
 , stir in the Paremsan and add salt to taste.  Serve immediately.
 
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