Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.03


  3. Categories: Rice, Pressure co

  4. Yield: 3 Servings

  5. 1 tb Sweet butter

  6. 1/3 c Sun-dried tomatoes --

  7. 1 tb Oil from sundried tomatoes Drained, chopped

  8. 1/2 c Onion -- finely chopped

  9. 1 c Smoked mozzarella (5 oz)

  10. 1 1/2 c Arborio rice -- grated

  11. 3 1/2 c To

  12. 4 c vegetable stock or Salt to taste

  13. -boullion Heat the butter and oil in the cooker. Saute the onion until soft but not

  14. brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly

  15. with the fat. Stir in 3 1/2 cups stock. Lock the lid in place and over high

  16. 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

  17. lid carefully and taste the rice. If it isn't sufficiently cooked add a

  18. bit more stock as you stir. Cook over medium heat until the additional

  19. liquid has been absorbed and the rice is the desired consistency, another

  20. minute or two. When the rice is ready stir in the tomatoes and mozzarella

  21. and add salt if desired. Serve immediately.

  22. Recipe By : Lorna Sass, Cooking Under Pressure

  23. From: Donna Bunch <bunch

  24. farm.Fccc.Edu> --


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