Risotto with Mushrooms, Olives and Leeks

1 Tbsp sweet butter

1 Tbsp olive oil

2 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 1 1/2 cups)

1 1/2 cups Arborio rice

1/2 pound mushrooms, stems reserved for another use, caps thinly sliced

1/4 cup pitted, minced black olives, preferably oil-cured

3 1/4 to 3 1/2 cups vegetable or chicken stock or bouillon

1/3 to 1/2 cup grated Parmesan cheese

salt to taste, if desired

Heat butter and oil in cooker. Saute leeks until soft but not brown, about 2 minutes. Stir in rice, being sure to coat thoroughly with fat. Stir in mushrooms, olives and 3 1/2 cups stock (watch for sputtering oil).

Lock lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook 6 minutes. Reduce pressure with a quick-release method. Remove lid, tilting the pot away from you to allow any excess steam to escape.

Taste rice and if not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until additional liquid has been absorbed and rice is desired consistency, another minute or two.

When ready, stir in Parmesan cheese and add salt to taste if desired.

Serve immediately.

Serves 6 as appetizer, 4 as main course.