Russell Hobbs RHNPC800P Nutritionist Owner's Manual page 39

RISOTTO WITH SMOKED MOZZARELLA AND SUN-
DRIED TOMATOES
Risotto normally takes about a half hour of constant stirring to prepare in the
conventional way, but in the Pressure Cooker it's done in just a few minutes.
This sophisticated Italian rice dish makes a fine substitute for pasta.
1 tablespoon olive oil (or use oil from sun-dried tomatoes)
3/4 cup chopped shallots or onions
2 cups Arborio rice (see Cook's Notes below)
2/3 cup dry white wine or vermouth
4 1/2 to 5 1/2 cups chicken or vegetable broth
6 ounces smoked mozzarella, grated (about 1 1/4 cups tightly packed)
2/3 cup coarsely chopped sun-dried tomatoes (oil-packed)
3 tablespoons chopped parsley
Salt and freshly ground pepper
Garnish: chopped parsley
1. Press COOK MODE Button until the Red Indicator Light next to BROWN
is lit. Press the START/STOP Button until the Green START Indicator Light
illuminates and the Red BROWN Indicator Light flashes. Heat oil in
Pressure Cooker and cook shallots for 1 minute. Stir in rice, taking care to
coat grains with oil.
2. Add wine and cook until most of it evaporates.
3. Stir in 4 1/2 cups broth.
4. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock
to LOCK position. Point Pressure Regulator Knob to PRESSURE.
5. Set PRESSURE MODE for HIGH and COOK TIME for 4 minutes. Press
START Button.
6. When Pressure Cooker beeps three times, STOP Light will illuminate.
Quickly release any remaining pressure by holding down QUICK STEAM
RELEASE Button until red Pressure Indicator Rod drops.
7. Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.
8. Press COOK MODE Button until the Red Indicator Light next to BROWN
is lit. Press the START/STOP Button until the Green START Indicator Light
illuminates and the Red BROWN Indicator Light flashes. Stir risotto vigor-
ously as it boils until rice is tender but still chewy. If the mixture becomes
dry, gradually add more broth as needed. (Risotto should be slightly
soupy.) Stir in mozzarella, sun-dried tomatoes and parsley. Season with
salt and pepper to taste.
9. Ladle into large, shallow pasta or soup bowls. Garnish individual portions
with parsley, and serve immediately.
Cook's Notes: Arborio is a plump Italian short-grain white rice traditionally
used to make risotto. It is available in gourmet shops and many supermarkets.
Carnaroli and Maratelli are two other types that may be substituted.
Serves 4 as main dish or 6 as appetizer
(4 minutes, high pressure)
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