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Risotto With Sundried Tomatoes~ Pressure Cook

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      Title: RISOTTO WITH SUNDRIED TOMATOES~ PRESSURE COOK
 Categories: Rice, Pressure co
      Yield: 3 Servings
 
      1 tb Sweet butter
      1 tb Oil from sundried tomatoes
    1/2 c  Onion -- finely chopped
  1 1/2 c  Arborio rice
  3 1/2 c  To 4 c vegetable stock or
           -boullion
    1/3 c  Sun-dried tomatoes --
           Drained, chopped
      1 c  Smoked mozzarella(5 oz)
           -- grated
           Salt to taste
 
  Heat the butter and oil in the cooker.  Saute the onion until soft
  but not brown, about 2 minues.  Stir in the rice, making sure to coat
  in thoroughly with the fat. Stir in 3 1/2 cups stock. 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
  quick release method. Remove the lid carefully and taste the rice.
  If it isn't 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 the desired consistency, another minute or two. When
  the rice is ready stir in the tomatoes and mozzarella and add salt if
  desired. Serve immediately.
  
  Recipe By     : Lorna Sass,  Cooking Under Pressure
  
  From: Donna Bunch 
 
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