2 tb Olive oil
2 tb Butter
2 sm Onions; chop
2 md Boiling potatoes with skin;
-1/2" chunks
1 bn Kale; stem, chop leaves
2 c Arborio rice
1/2 c White wine
4 1/2 c Stock; heat to boiling
1 c Parmigiano-Reggiano cheese
Salt and pepper
Italian parsley; chop
In pressure cooker or skillet, heat oil and butter. Add onions,
potatoes, and kale. Saute over medium-high heat until kale wilts
some and onions give off aroma. (Can be prepared ahead to this
point and kept tightly covered and refrigerated until 15 to 20
minutes before serving.) Add rice to warm potato-kale mixture and
stir briefly, until rice turns opaque, about 1 minute. Add wine and
stir until evaporated. Add boiling stock, close pressure cooker and
bring up to pressure. When pressure regulator weight starts rocking
regularly, turn heat to medium and cook 5 minutes. Reduce pressure
quickly by running cold water over lid. Stir risotto, taste and, if
necessary, cook further to desired consistency. Add 3/4 cup
Parmigiano-Reggiano. Season to taste with salt and pepper. Garnish
with remaining cheese and parsley; 6 main dish servings or
12 appetizers.
