Risotto with seared asparagus an smoked mozzarella

6 Servings

Ingredients

Quantity Ingredient
1 pounds Slender asparagus
1½ tablespoon Olive oil
Salt
1 tablespoon Unsalted butter
1 cup Arborio rice
¼ cup Dry white wine
2¼ cup Chicken stock; or canned broth
½ cup Shredded smoked mozzarella cheese; or other smoked cheese
Freshly ground pepper
Grated Parmesan cheese; for serving

Directions

Cut off the bottom third of the asparagus. Cut the remainder of the spears into ¾ " pieces and reserve. Finly mince the bottom third. Heat the oil with a dash of salt in the pressure cooker over High heat. ADd the asparagus pieces. Cook uncovered over High heat, shaking the pan occasionally, until the asparagus is beginning to brown at the edges, 4-5 minutes. Remove from the cooker and set aside. (If your pressure cooker is lightweight aluminum, you will hav better results browning the asparagus in a heavy skillet.) Let the pressure cooker cool for a minute, then add the butter. Return to Medium heat and add the rice. Stir so it is well coated with butter. Add the wine and boil over High heat until it almost has evaporated. Add the minced asparagus stems and stock or broth. Cover nad bring up to High pressure. Reduce heat tostabilize pressure and cook for 6 minutes. Release pressure by running cold water over colver. Add reserved asparagus and smoked mozzarella cheese. Cover pressure cooker and let stand for 5 minutes. Season with salt and pepper to taste. Serve at once, with Parmesan cheese on the side. Makes 4-6 servings. >From The Best Pressure Cooker Cookbook Ever by Pat Daily, HarperCollins, '94. MC formatting by bobbi744@...

Recipe by: The Best Pressure Cooker Cookbook Ever Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 08, 1998

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