(4 minutes, high pressure)

RISOTTO WITH SMOKED MOZZARELLA AND SUNDRIED TOMATOES

Risotto normally takes about a half hour of constant stirring to prepare in the conventional way, but in the Pressure Cooker it's done in just a few minutes. This sophisticated Italian rice dish makes a fine substitute for pasta.

1 tablespoon olive oil (or use oil from sun-dried tomatoes) 3/4 cup chopped shallots or onions

2 cups Arborio rice (see Cook's Notes below) 2/3 cup dry white wine or vermouth

4 1/2 to 5 1/2 cups chicken or vegetable broth

6 ounces smoked mozzarella, grated (about 1 1/4 cups tightly packed) 2/3 cup coarsely chopped sun-dried tomatoes (oil-packed)

3 tablespoons chopped parsley Salt and freshly ground pepper Garnish: chopped parsley

1.Press COOK MODE Button until the Red Indicator Light next to BROWN is lit. Press the START/STOP Button until the Green START Indicator Light illuminates and the Red BROWN Indicator Light flashes. Heat oil in Pressure Cooker and cook shallots for 1 minute. Stir in rice, taking care to coat grains with oil.

2.Add wine and cook until most of it evaporates.

3.Stir in 4 1/2 cups broth.

4.Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to LOCK position. Point Pressure Regulator Knob to PRESSURE.

5.Set PRESSURE MODE for HIGH and COOK TIME for 4 minutes. Press START Button.

6.When Pressure Cooker beeps three times, STOP Light will illuminate. Quickly release any remaining pressure by holding down QUICK STEAM RELEASE Button until red Pressure Indicator Rod drops.

7.Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

8.Press COOK MODE Button until the Red Indicator Light next to BROWN is lit. Press the START/STOP Button until the Green START Indicator Light illuminates and the Red BROWN Indicator Light flashes. Stir risotto vigor- ously as it boils until rice is tender but still chewy. If the mixture becomes dry, gradually add more broth as needed. (Risotto should be slightly soupy.) Stir in mozzarella, sun-dried tomatoes and parsley. Season with salt and pepper to taste.

9.Ladle into large, shallow pasta or soup bowls. Garnish individual portions with parsley, and serve immediately.

Cook's Notes: Arborio is a plump Italian short-grain white rice traditionally used to make risotto. It is available in gourmet shops and many supermarkets. Carnaroli and Maratelli are two other types that may be substituted.

Serves 4 as main dish or 6 as appetizer

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