MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Rice, Potatoes, Vegetables
       Yield: 12 Appetizers
    2.00 tb Olive oil
    2.00 tb Butter
    2.00 sm Onions; chop
    2.00 md Boiling potatoes w/skin;
            -1/2 chunks
    1.00 lg Bn kale; or
    2.00 sm Bunches; stem; chop leaves
    2.00 c  Arborio rice
    0.50 c  White wine
    4.50 c  Stock; heat to boiling
    1.00 c  Parmigiano-Reggiano cheese
            Salt and pepper
            Italian parsley; chop
   In pressure cooker or skillet, heat oil and butter. Add onions,
   potatoes and kale. Saute over medium-high heat until kale wilts some
   and onions give off aroma. (Can be prepared ahead to this point and
   kept tightly covered and refrigerated until 15 to 20 minutes before
   serving.) Add rice to warm potato-kale mixture and stir briefly,
   until rice turns opaque, about 1 minute. Add wine and stir until
   evaporated. Add boiling stock, close pressure cooker and bring up to
   pressure. When pressure regulator weight starts rocking regularly,
   turn heat to medium and cook 5 minutes. Reduce pressure quickly by
   running cold water over lid. Stir risotto, taste and, if necessary,
   cook further to desired consistency. Add 3/4 cup Parmigiano-Reggiano.
   Season to taste with salt and pepper. Garnish with remaining cheese
   and parsley; 6 main dish servings or
        12    appetizers.