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LOCATION: Recipes >> Pressure Cooker >> Risotto 04

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Pressure Cooker Risotto with Sundried Tomatoes

1 tb sweet butter
1 tb oil from sundried tomatoes
1/2 c onion, finely chopped
1 1/2 c arborio rice
3 1/2 c To 4 c vegetable stock or boullion
1/3 c sun-dried tomatoes drained and chopped
1 c mozzarella(5 oz) grated
Salt to taste

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.

Variation: Add pine nuts at the end.


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