|1 tablespoon||Butter or olive oil|
|1 cup||Thinly sliced leeks or finely chopped|
|1½ teaspoon||Italian herb blend|
|¼ teaspoon||Crushed red pepper flakes; or to taste|
|1½ cup||Arborio rice|
|½ cup||Dry white wine|
|1 can||Diced tomatoes; or plum tomatoes,|
|; coarsely chopped,|
|; with liquid|
|2½ cup||Chicken or vegetable broth|
|½ cup||Pitted Kalamata or other Mediterranean; pitted and halved|
|; black olives|
|6 ounces||Smoked mozzarella; shredded|
|½ cup||Sicilian or other good quality green; pitted and coarsely|
|; olives, chopped|
|1 cup||Loosely packed fresh parsley leaves|
|Salt to taste|
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.
Yield: 3 to 4 servings
Converted by MC_Buster.
Per serving: 1118 Calories (kcal); 1g Total Fat; (0% calories from fat); 22g Protein; 229g Carbohydrate; 0mg Cholesterol; 72mg Sodium Food Exchanges: 14 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9309 Converted by MM_Buster v2.0n.
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