Risotto with Tomatoes, Olives, and Smoked Mozzarella

Recipe Ingredients

1 tablespoon	15ml	Butter or olive oil
1 cup	237ml	Thinly-sliced leeks
		(or finely-chopped onions)
1 1/2 teaspoons	7.5ml	Italian herb blend
1/4 teaspoon	1.3ml	Crushed red pepper flakes - or to taste
1 1/2 cups	240g / 8.5oz	Arborio rice
1/2 cup	118ml	Dry white wine
1		Diced tomatoes - (15 oz) - with liquid
		(or plum tomatoes coarsely chopped)
2 1/2 cups	592ml	Chicken or vegetable broth
1/2 cup	118ml	Pitted Kalamata olives - halved
		(or other Mediterranean black olives,
		Pitted and halved)
6 oz	170g	Smoked mozzarella - shredded
1/2 cup	73g / 2.6oz	Pitted Sicilian olives - coarsely chopped
		(or other good-quality green olives,
		Pitted and coarsely chopped)
1 cup	40g / 1.4oz	Fresh parsley leaves - (loosely packed)
		Salt - to taste

Recipe Instructions

Heat the butter in the cooker over medium-high heat. When it begins to foam, add the leeks, herbs, and crushed red pepper and cook, stirring frequently, for 1 minute. Stir in the rice and coat it with the butter. Add the wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add the tomatoes, broth and black olives.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.

Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy and the risotto loses most of its soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the smoked mozzarella, green olives, parsley, and salt, if needed. Continue to stir just until the mozzarella has softened and the parsley becomes limp, about 30 seconds. Serve in large shallow bowls.

This recipe yields 3 to 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9309) - from the TV FOOD - NETWORK

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