Risotto With Seared Asparagus And Smoked Mozzarella

Recipe Ingredients

1 lb	454g / 16oz	Slender asparagus
1 1/2 tablespoons	22ml	Olive oil
		Salt - to taste
1 tablespoon	15ml	Unsalted butter
1 cup	160g / 5.6oz	Arborio rice
1/4 cup	59ml	Dry white wine
2 1/4 cups	533ml	Chicken-flavored vegetarian broth
1/2 cup	73g / 2.6oz	Shredded smoked mozzarella cheese
		= (or other smoked cheese)
		Freshly-ground black pepper - to taste
		Grated Parmesan cheese - for serving

Recipe Instructions

Cut off the bottom third of the asparagus. Cut the remainder of the spears into 3/4-inch pieces and reserve. Finely 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, 4 to 5 minutes. Remove from the cooker and set aside. (If your pressure cooker is lightweight aluminum, you will have 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 broth.

Lock cover in place and bring up to high pressure. Reduce heat to stabilize pressure and cook for 6 minutes. Release pressure by running cold water over cover. 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.

This recipe yields 4 to 6 servings.

Source:
The Best Pressure Cooker Cookbook Ever by Pat Dailey

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