| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Rice, Potatoes, Vegetables |
12 |
Appetizers |
INGREDIENTS
|
|
WALDINE VAN GEFFEN VGHC42A |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 2 |
sm |
Onions; chop |
| 2 |
md |
Boiling potatoes w/skin; 1/2" chunks |
| 1 |
lg |
Bn kale; or |
| 2 |
sm |
Bunches; 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 |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on
Jul 2, 1997
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