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Lorna Sass' Complete Vegetarian Kitchen Publisher: HarperCollins Publishers © 2002 by Lorna J. Sass ISBN: 0060007745 There are discounted, autographed copies of this book available on Lorna Sass' website.

Reprinted with permission from the author, Lorna J. Sass.

Tarragon Risotto with Mushrooms and Leeks (p. 158)
Serves 4 as a main course or 6 as an appetizer.

If you're looking for a simple risotto, with no need to cook any of the ingredients in advance, this is it. The rice is an ideal setting for that irresistible union of mushrooms and leeks.

Pressure cooker: 5 minutes high pressure
Standard stovetop: 30 to 35 minutes.

Ingredients

• 1 to 2 tablespoons olive oil.
• 1 1/2 cups thinly sliced leeks (white and green parts), carefully rinsed
• 1 1/2 cups Arborio rice
• 3 1/2 to 4 cups vegetable stock
• 1/2 pound small mushrooms, sliced
• 1 teaspoon dried tarragon
• 1 teaspoon sea salt (less if using salted stock)
• 1/3 cup coarsely chopped, pitted black olives, preferably oil cured

Directions

Pressure Cooker

1. Heat the oil in the cooker and sauté the leeks for 1 minute, stirring frequently. Stir in the rice, making sure to coat it thoroughly with the oil.
2. Stir in 3 1/2 cups of the stock (watch for sputtering oil!), the mushrooms, tarragon and salt. Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
3. The risotto will continue to absorb liquid at this point and should end up being slightly soupy. If necessary, stir in a bit more stock as you stir in the olives and additional salt (if needed). Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy). Serve immediately in shallow soup bowls.

Standard Stovetop

In a 3-quart saucepan, follow step 1. Stir in the mushrooms, tarragon and salt. Reduce the heat to medium and begin adding the stock, about 1/3 cup at a time. Stir constantly. Just as the rice absorbs each batch of liquid and you can create an empty strip by drawing your spoon along the bottom of the pot, add an additional 1/3 cup stock. Continue in this fashion until the rice is almost done, about 30 minutes. Follow step 3.