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

Risotto with Mushrooms, Olives, & Leeks (Pressure Cooked) is built on Butter, Olive Oil, Leeks White Only, Arborio Rice, and Mushrooms. Serves 1. Keep it handy for the next time you cook it.

Ingredients

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

Method (preview)

1. 1

   Reserve stems for another use; thinly slice the caps for this recipe

2. 2

   Heat the butter and oil in the cooker.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Reduce pressure with a quick release method.

9. 9

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

10. 10

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

11. 11

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

12. 12

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