Pressure cooker kale/potato risotto

12 Appetizers

Ingredients

Quantity Ingredient
WALDINE VAN GEFFEN VGHC42A
2 tablespoons Olive oil
2 tablespoons Butter
2 smalls Onions; chop
2 mediums Boiling potatoes w/skin; 1/2\" chunks
1 large Bn kale; or
2 smalls Bunches; stem; chop leaves
2 cups Arborio rice
½ cup White wine
4½ cup Stock; heat to boiling
1 cup Parmigiano-Reggiano cheese
Salt and pepper
Italian parsley; chop

Directions

In pressure cooker or skillet, heat oil and butter. Add onions, potatoes and kale. Saute over medium-high heat until kale wilts some and onions give off aroma. (Can be prepared ahead to this point and kept tightly covered and refrigerated until 15 to 20 minutes before serving.) Add rice to warm potato-kale mixture and stir briefly, until rice turns opaque, about 1 minute. Add wine and stir until evaporated. Add boiling stock, close pressure cooker and bring up to pressure. When pressure regulator weight starts rocking regularly, turn heat to medium and cook 5 minutes. Reduce pressure quickly by running cold water over lid. Stir risotto, taste and, if necessary, cook further to desired consistency. Add ¾ cup Parmigiano-Reggiano. Season to taste with salt and pepper. Garnish with remaining cheese and parsley; 6 main dish servings or 12 appetizers.

Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@...> on Jul 2, 1997

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