| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Rice, P cooker |
3 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <bunch@farm.Fccc.Edu>
Posted to MM-Recipes Digest V3 #245
Date: Sat, 7 Sep 1996 21:54:42 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“Better to face the truth now, than after death”