Risotto with Mushrooms, Olives, & Leeks (Pressure Cooked)
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 4 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter
1 tb Olive oil
2 md Leeks (1 1/2 c) -- white only,
- thinly sliced
1 1/2 c Arborio rice
1/2 lb Mushrooms -- * see note
1/4 c Black olives -- pitted, minced
3 1/4 c Vegetable or chicken stock --
- up to 3-1/2 c
1/3 c Parmesan cheese -- up to 1/2 c,
- grated
Salt -- if needed
* 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 brown, about 2 minutes. Stir in the rice, making sure to coat it
thoroughly with the 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 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 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.
