This method may be used with any risotto recipe. For instance, for Risotto with Mushrooms, sauté the mushrooms and shallots before adding the rice and broth. For Risi e Bisi, stir in the peas after the rice is fully cooked. Just remember that you will need about 4 cups broth for 2 cups rice.

Set a pressure cooker over medium heat or turn on an electric pressure cooker to the sauté function. Add butter or oil as directed, sauté the onion, and briefly toast the rice. Add the wine (if using) and cook until it has been absorbed. Add only 4 cups chicken broth, then put the lid on the pressure cooker, seal, and allow it to come up to pressure. Pressure-cook for 7 minutes. Quick-release the pressure by opening the release valve to vent all the steam. When all the steam is released, open the pressure cooker and stir in the Parmesan and butter as directed. Taste and season with salt and black pepper.