MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pressure Cooker Kale/Potato Risotto
 Categories: Rice, Potatoes, Vegetables
      Yield: 12 Appetizers

      2 tb Olive oil
      2 tb Butter
      2 sm Onions; chop
      2 md Boiling potatoes with skin;
           -1/2" chunks
      1 bn Kale; stem, chop leaves
      2 c  Arborio rice
    1/2 c  White wine
  4 1/2 c  Stock; heat to boiling
      1 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.

  Posted by: Waldine Van Geffen (VGHC42A)

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