Recipe - Risotto With Seared Asparagus An Smoked Mozzarella

1 pound Slender asparagus
1 One half tablespoon Olive oil
Salt
1 tablespoon Unsalted butter
1 cup Arborio rice
One fourth cup Dry white wine
2 One fourth cup Chicken stock; or canned
broth
One half cup Shredded smoked mozzarella
cheese; or other smoked
cheese
Freshly ground pepper
Grated Parmesan cheese; for
serving

Cut off the bottom third of the asparagus. Cut the remainder of the spears
into Three fourths " 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, 45
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 46 servings. From The Best Pressure
Cooker Cookbook Ever by Pat Daily, HarperCollins, '94. MC formatting by
bobbi744@sojourn.com

Recipe by: The Best Pressure Cooker Cookbook Ever

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 08, 1998