MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Risotto with Sundried Tomatoes~ Pressure Cook
  Categories: Rice, P cooker
       Yield: 3 Servings
       1 tb Sweet butter
       1 tb Oil from sundried tomatoes
     1/2 c  Onion -- finely chopped
   1 1/2 c  Arborio rice
   3 1/2 c  To 4 c vegetable stock or
     1/3 c  Sun-dried tomatoes --
            Drained, chopped
       1 c  Smoked mozzarella (5 oz)
            -- grated
            Salt to taste
   Heat the butter and oil in the cooker.  Saute the onion until soft
   but not brown, about 2 minues.  Stir in the rice, making sure to coat
   in thoroughly with the fat. Stir in 3 1/2 cups stock. Lock the 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 carefully and taste the rice.
   If it isn't 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 the desired consistency, another minute or two. When
   the rice is ready stir in the tomatoes and mozzarella and add salt if
   desired. Serve immediately.
   Recipe By     : Lorna Sass,  Cooking Under Pressure
   From: Donna Bunch <bunch@farm.Fccc.Edu>