Risotto With Tomatoes, Olives, Smoked Mozzarella
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
48
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter1 cup
Leek (thinly sliced)1.5 cups
Arborio Rice1 cup
White Wine (dry)2.5 cups
Chicken1 cup
Kalamata (pitted)Directions:
1
Heat the butter in pressure cooker over medium-high heat
2
When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute
3
Stir in the rice and coat it with the butter
4
Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute
5
Add the tomatoes, broth and black olives
6
Lock the lid in place
7
Over high heat, bring to high pressure
8
Lower the heat to maintain high pressure and cook for 4 minutes
9
Quick-release the pressure by setting the cooker under cold running water
10
Remove the lid, tilting it away from you to allow any excess steam to escape
11
Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes
12
Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed
13
Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds
14
Serve in large shallow bowls