Use and Care Manual

RECIPES
Add the seafood to the soup base mix. You always want to leave at least about 2-
inches from the top rim to prevent over-flowing. (If you like, you can remove the
shells so there is more room.)
Once the seafood has been added, give everything another good stir. Then shut lid
and turn to lock it into position. Adjust Pressure Valve to Airtight .
Program the pressure cooker for 10-minutes.
When the pressure cooker is finished with its cooking cycle, it will beep and go to
keep warm automatically and start dropping the pressure down by itself. This recipe,
you can choose to release the pressure manually or let it drop down in pressure by
itself, it doesn t make a difference. But always check that Pressure Float Valve has
dropped before attempting to turn the lid to unlock and open it.
Serve with slices of sourdough bread or crackers.
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LEEK & ASPARAGUS RISOTTO
SERVES 4 -6
Ingredients
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons water
2 garlic cloves, minced
1 1/2 cups leeks, sliced
1 1/2 cups Arborio rice
4 cups vegetable broth
1/4 lb asparagus, chopped into 1 inch
segments
1 1/4 cups parmesan cheese, shredded
Directions
- Follow the "BROWNING" instructions in this manual: heat the olive oil and butter.
- Add the garlic and leeks, saut until soft then cancel "BROWNING."
- Add rice, stir thoroughly and then add broth.
- Close and lock pressure cooker lid. Adjust pressure valve to Airtight and press
RICE.
- While risotto cooks, steam asparagus in water. Then saut in olive oil. Season
with salt and pepper.
- When the pressure cooker has finished the cooking cycle, release all pressure by
carefully setting the valve to Exhaust on the top of the lid. Once all pressure has
released, the lid can be turned and unlocked. Add the saut ed asparagus, and
Parmesan cheese.
- Serve immediately.
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