Recipe courtesy of Lorna Sass
Show: Cooking Live
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Directions

Heat the butter in pressure 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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Slow-Cooker Asparagus-Barley Risotto

Recipe courtesy of Food Network Kitchen

Risotto

Recipe courtesy of Marion Cunningham

Artichoke Risotto

Recipe courtesy of Giada De Laurentiis

Latin Risotto

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Risotto Cakes

Recipe courtesy of Kelsey Nixon

Ranch Risotto

Recipe courtesy of Brad Sorenson

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.