Ingredients
2 tablespoons unsalted butter
1 small onion, chopped fine
3 garlic cloves, minced
1 ½ cups Arborio rice
½ cup white wine
4 cups low-sodium chicken broth, warmed
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
Salt and pepper
Directions
1
BUILD FLAVOR: Melt butter in pressure-cooker pot over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice and toast lightly, about 3 minutes. Stir in wine and cook until almost evaporated, about 1 minute. Stir in 3 1/4 cups broth. Using wooden spoon, scrape up any rice sticking to bottom of pot.
2
HIGH PRESSURE FOR 6 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 6 minutes, adjusting heat as needed to maintain high pressure.
3
QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
4
BEFORE SERVING: Continue to cook risotto over medium heat, stirring constantly, until rice is tender and liquid has thickened, about 6 minutes. Stir in Parmesan and season with salt and pep- per to taste. Before serving, add remaining 3/4 cup broth as needed to loosen risotto consistency.