Risotta recipes

2 T sweet butter
1 T olive oil
1/3 c finely minced onions
1-1/2 cups Arborio rice
3-1/2 to 4 cups vegetable or chicken stock
1 c grated Gruyere cheese (4 oz)
1/4 c grated Parmesan
Salt and pepper to taste

Heat the butter and oil in the cooker.  Sauté the onion until soft but not brown, about 2 min.  Stir in the rice, making  sure to coat it thoroughly with the fat.  Stir in 3-1/2 c of the stock (watch for sputtering oil).  Lock the lid in place and  over high heat bring to high pressure.  Adjust the heat to maintain high pressure and cook for 6 min.  Reduce pressure with a quick-release method.  Remove the lid, tilting it away from you to allow any excess steam to  escape.  Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir.  Cook over medium heat  until the additional liquid has been absorbed and the rice is desired consistency, another minute or two.  When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste.  Serve immediately.  Serves 4 as a main course.

Recipes from: Miss Vickie's Pressure Cooker Recipes website