Sun Dried Tomato And Basil Risotto In The Pressure Cooker

• 1 Tablespoon Butter
• 1 Tablespoon Oil From Sun-dried Tomatoes
• 1/2 cups Finely Minced Onions
• 1-1/2 cup Arborio Rice
• 4 cups Vegetable Or Chicken Stock Or Bouillon, Divided
• 1/2 cups White Wine
• 1/3 cups Sun Dried Tomatoes Packed In Oil, Drained And Coarsely Chopped
• 1/2 cups Tightly Packed Mozzarella (regular Or Smoked)
• 1/2 cups Parmigiano-Reggiano
• 1/4 cups Basil

1. Heat butter and Sun-dried Tomato oil. Saute onion until soft but not brown (about two minutes). Stir in the rice and coat it with the butter/onion mixture. Stir in 3 1/2 cups of the stock and 1/2 cup white wine.
2. Lock the pressure cooker lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 minutes. Reduce pressure with quick-release method. Remove the lid, tilting it away from you to allow the steam to escape away from you.
3. Taste the rice, and if it is not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and rice is desired consistency.
4. When rice is ready, stir in the tomatoes and cheeses. Add basil and salt to taste and sprinkle some cheese on top!

butter, tomatoes, onions, rice, vegetable or chicken, white wine, tomatoes, mozzarella, ubc

Taken from tastykitchen.com/recipes/sidedishes/sun-dried-tomato-and-basil-risotto-in-the-pressure-cooker/ (may not work)