A busy day

Ana was coming to dinner, and while I was eager for her visit, my house was a sty and I felt more compelled to clean than to cook. So that meant that I had to think of a meal-in-minutes. Early in the day, I made David Lebowitz’s Cheese Cake Brownies. These required baking chocolate, chocolate chips, and cocoa. I assumed that we had plain cocoa, but sadly, I assumed wrong. All we had in the cocoa line was some mocha cocoa that we had because no one liked it very well. Well, it would have to do, and actually it did very well. The brownies were yummissimo, and I think the hint of coffee added to the yummistic effect. Then when Ana got here, she made us an excellent tomato and mozzarella salad and I made the risotto. It was one of the best dinners I have had in at least a week. The risotto was super quick and easy.
Olive oil, about two tablespoons
2 huge cloves of garlic, mashed
A nice red onion, chopped
1 ½ cups Arborio rice
4 cups vegetable broth
Pepper
A cup of chopped very nice black olives
A teaspoon of lemon zest
About a tablespoon of lemon juice
About 5 smallish tomatoes, quartered (or if you are using bigger tomatoes, cut into eighths – each piece about the size of an almond in its shell)
A cup of shredded basil
Parmesan cheese, freshly grated
In your pressure cooker, fry the garlic and onion in the olive oil until the onion is translucent. Add the rice and stir until the rice is coated with oil. Add the vegetable broth and some pepper, and bring to high pressure. Cook for 5 minutes on high pressure and quick release the pressure. Over low heat, give the risotto a few stirs until it is smooth and even. Stir in the lemon zest and juice. Stir in the basil and give it a few stirs. Stir in the tomatoes and give it a few more stirs very carefully so that the tomatoes are still sort of intact, and are just warmed. Serve it right away, passing around cheese to sprinkle on it.