Recipe courtesy of Lorna Sass

Risotto with Tomatoes, Olives, Smoked Mozzarella

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 3 to 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
Jordan Andino

Scallop Risotto

14m Easy 98%
CLASS
22m Intermediate 98%
CLASS
17m Easy 94%
CLASS
9m Easy 98%
CLASS