Risotto with tomatoes and mozzarella(pressure cooked)

 
           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
 --------  ------------  --------------------------------
    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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