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

An italian recipe for Risotto with Mushrooms, Olives, & Leeks (Pressure Cooked), made with Butter, Olive Oil, Arborio Rice, Vegetable Or Chicken Stock, and Parmesan Cheese. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 1/2 cup
• 3 1/4 cup
• 1/3 cup

Method (preview)

1. 1

   Heat the butter and oil in the cooker.

2. 2

   Saute the leeks until soft but not brow n, about 2 minutes.

3. 3

   Stir in the rice, making sure to coat it thoroughly with t he fat.

4. 4

   Stir in the mushrooms, olives, and 3 1/4 cups of the stock (watch for sputtering oil).

5. 5

   Lock the lid in place and over high heat bring to high pressu re.

6. 6

   Adjust the heat to maintain high pressure and cook for 6 minutes.

7. 7

   Reduce pressure with a quick release method.

8. 8

   Remove the lid, tilting it away from you to allow any excess steam to escape.

9. 9

   Taste the rice, and if it’s not sufficiently cooked, add a bit more stock as yo u stir.

10. 10

    Cook over medium heat until the additiona liquid has bee absorbed and the rice is desired consistency, another minute or two.

11. 11

    , stir in the Paremsan and add salt to taste. Serve immediately.