Pressure Cooker Kale and Potato Risotto

By JimMac

Ingredients

• 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

Preparation

Step 1

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.