---------- Recipe via Meal-Master (tm) v8.03
  
       Title: RISOTTO WITH SUNDRIED TOMATOES, PRESSURE COOK
  Categories: Rice, Pressure co
       Yield: 3 Servings
  
       1 tb Sweet butter                      1/3 c  Sun-dried tomatoes --
       1 tb Oil from sundried tomatoes               Drained, chopped
     1/2 c  Onion -- finely chopped             1 c  Smoked mozzarella (5 oz)
   1 1/2 c  Arborio rice                             -- grated
   3 1/2 c  To 4 c vegetable stock or                Salt to taste
            -boullion                      
  
   Heat the butter and oil in the cooker.  Saute the onion until soft but not
   brown, about 2 minues.  Stir in the rice, making sure to coat in thoroughly
   with the fat. Stir in 3 1/2 cups stock. Lock the lid in place and over high
   heat bring to high pressure. Adjust the heat to maintain high pressure and
   cook for 6 minutes. Reduce pressure with quick release method. Remove the
   lid carefully and taste the rice.  If it isn't sufficiently cooked add a
   bit more stock as you stir. Cook over medium heat until the additional
   liquid has been absorbed and the rice is the desired consistency, another
   minute or two. When the rice is ready stir in the tomatoes and mozzarella
   and add salt if desired. Serve immediately.
   
   Recipe By     : Lorna Sass,  Cooking Under Pressure
   
   From: Donna Bunch <bunch@farm.Fccc.Edu>
  
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