How To Make 15-Minute Risotto in a Pressure Cooker
Makes 4 main course servings

What You Need
Ingredients
4 cups of chicken stock (or more if needed)
1/4 cup olive oil
1 medium yellow onion, diced
Salt
2 cups of arborio rice
1/2 cup of wine
Large pinch of saffron (about 1 teaspoon)
1 or 2 tablespoons of butter
1 cup grated parmesan, divided
Fresh thyme or parsley (optional)

Equipment
Measuring cups and spoons
Sauce pan
Pressure cooker ( 6-quart or larger)
Wooden spoon

Instructions
Prep your ingredients. Be sure that all your ingredients are prepped, measured, and ready to go. Place your stock in a sauce pan under low flame to gently heat.
Sauté the onions and toast the rice. Add the olive oil and onion, along with a good pinch of salt, to the pressure cooker. Sauté over medium heat until the onion is translucent, about 3 minutes. Add the rice and continue to stir another 2 or 3 minutes, or until the rice is just slightly toasted.
Add the wine and saffron. Add the wine to the pot (careful, it may splatter!), followed by the saffron, and stir until it has been absorbed, about 1 minute.
Add the stock and bring to pressure. Add all of the stock, secure the lid on your pressure cooker, and bring up to high pressure using high heat.
Cook the risotto. Start your timer for 6 minutes. Lower the heat to maintain the pressure and cook for 6 minutes.
Quick release. After 6 minutes, release the pressure using a quick method: either by running cold running water over the cooker or pressing the quick-release valve on your cooker. Carefully remove the lid to avoid the steam and return the cooker to the stove.
Final touches. If needed, cook the risotto further to absorb the stock or add more stock (or water) if too dry. While the risotto is still a little wet, add the butter and 1/2 of parmesan. Stir. Taste to see if it needs more salt. Remove from heat and stir in fresh herbs, if using, reserving a few for garnish.