Risotto with Mushrooms, Olives, & Leeks (Pressure Cooked)

Risotto with Mushrooms, Olives, & Leeks (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989

1 Preparation Time :

Categories : Grains

Amount Measure Ingredient -- Preparation Method -- -- --

1 tablespoon butter

1 tablespoon olive oil

2 medium leeks, white only (abt 1 1/2 c) -- thinly sliced

1 1/2 cups Arborio rice

1/2 pound mushrooms --see note

1/4 cup pitted, minced black olives

3 1/4 cups vegetable or chicken stock (up to 3 1/2 c)

1/3 cup grated Parmesan cheese (up to 1/2 c)

salt -- if needed

6 as an appetizer,

4 as a main course

*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 brow

n, about 2 minutes. Stir in the rice, making sure to coat it thoroughly with t

he 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 pressu

re. 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 yo

u stir. Cook over medium heat until the additiona 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. - - - - - - - - - - - - - - - - - -