Risotto with Gruyere and Parmesan (Pressure Cooked)
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 4 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
1 tb Olive oil
1/3 c Onions -- finely minced
1 1/2 c Arborio rice
3 1/2 c Vegetable or chicken stock --
- up to 4 c
1/4 c Parmesan cheese -- grated
Salt -- if needed
Heat the butter and oil in the cooker. Saute the onion until soft but
not brown, about 2 minutes. Stir in the rice, making sure to coat it
thoroughly with the 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 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 you stir. Cook over medium heat until the additional liquid
has been absorbed and the rice is desired consistence, another minute
or two. When the rice is ready, stir in the Gruyere and Parmesan, and
add salt to taste. Serve immediately.
