When using a pressure cooker, be sure to read the instruction booklet and have a good timer. Whenever you remove the lid from a pressure cooker that's been cooking, tilt it away from you. This recipe is from Lorna Sass's forthcoming ``Cooking Under Pressure.''

1 tablespoon unsalted butter

1 tablespoon oil from sun-dried tomatoes

1/2 cup finely minced onion

1 1/2 cups arborio rice

3 1/2 to 4 cups vegetable stock or bouillon (if using heavily salted stock, use 1/2 stock and 1/2 water)

1/3 cup sun-dried tomatoes (packed in oil), drained, coarsely chopped

5 ounces grated smoked mozzarella (1 cup loosely packed)

Salt to taste, if desired Heat butter and oil in cooker with top off. Saut'e onion until soft but not brown, stirring frequently, about 2 minutes. Stir in rice, making sure to coat thoroughly with fat. Stir in 31/2 cups stock (watch for oil sputtering). Lock lid into place, and over high heat, bring to high pressure. Adjust heat to maintain high pressure, and cook for 6 minutes. Reduce pressure by setting cooker under cold running water. Remove lid, tilting away from you, to allow any excess steam to escape. Taste rice and, if it's not sufficiently cooked, add a bit more stock as you stir, while continuing to cook over medium heat for a minute or two. When rice is cooked to desired doneness, stir in the tomatoes and mozzarella cheese and add salt to taste, if desired. Serve immediately. Serves 4 to 6.

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