|Butter||1 Ounce (25 Gram)|
|Oil||30 Milliliter (2 Tablespoon)|
|Onion||1 Medium, skinned and chopped|
|Mushrooms||2 Ounce, chopped (50 Gram)|
|Long grain rice||8 Ounce (225 Gram)|
|Chicken stock||1 Pint (600 Milliliter)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Tomato paste||30 Milliliter (2 Level Tablespoon)|
|Peeled prawns||7 Ounce (200 Gram)|
|Grated cheese||1⁄4 Cup (4 tbs)|
Heat the butter and oil in the uncovered pressure cooker and fry the onion and mushrooms until lightly brown.
Stir in the rice and continue to cook until the rice has browned.
Remove cooker from the heat and stir in the stock, bayleaf, garlic, tomato paste and seasoning.
Bring to the boil and stir well to ensure that no rice grains are stuck to the base of the pan.
Put on the lid and bring to high (15 lb) pressure.
Cook for 7 minutes.
Reduce the pressure quickly.
Stir the risotto well with a fork and add the prawns.
If all the cooking liquid has not been absorbed, stir over gentle heat until the rice is dry and the grains are separated.
Adjust the seasoning and remove the bayleaf.
Serve with grated cheese.