MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Risotto with Seared Asparagus and Smoked Mozzarella
 Categories: Main dish, Pressure
      Yield: 6 Servings
 
      1 lb Asparagus, slender              2 1/4 c  Broth
  1 1/2 tb Olive oil                         1/2 c  Smoked mozzarella, shredded
      1 tb Butter, unsalted                         Salt
      1 c  Arborio rice                             Pepper
    1/4 c  Dry white wine                           Grated parmesan cheese
 
  For the broth, Imagine's organic "No-Chicken Broth" works well. Other
  vegetable stocks have an acrid or overly-carrot-y taste I don't like.
  For the cheese, I've found a mixtureof regular and smoked provolone is
  nice. A blend of smoked and non-smoked,is probably best; I think
  using all smoked overpowers the asparagus.
  
  Cut off the bottom third of the asparagus. Cut the remainder of the
  spears into 3/4" pieces and reserve. Finely mince the bottom third.
  Heat the oil with a dash of salt in the pressure cooker over high
  heat. Add the asparagus pieces. Cook uncovered over high heat,
  shaking the pan occasionally, until the asparagus is beginning to
  brown at the edges, 4-5 minutes. Remove from the cooker and set
  aside. (If your pressure cooker is lightweight aluminum, you will
  have better results browning the asparagus in a heavy skillet.)
  
  Let the pressure cooker cool for a minute, then add the butter.
  Return to medium heat and add the rice. Stir so it is well coated
  with butter. Add the wine and boil over high heat until it almost has
  evaporated. Add the minced asparagus stems and broth.
  
  Cover and bring up to high pressure. Reduce heat to stabilize
  pressure and cook for 6 minutes. Release pressure by running cold
  water over cover. Add reserved asparagus and smoked mozzarella
  cheese. Cover pressure cooker and let stand for 5 minutes. Season
  with salt and pepper to taste. Serve at once, with Parmesan cheese on
  the side.
  
  Source: The Best Pressure Cooker Cookbook Ever
 
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