Risotto

Ingredients

• 2 cups of arborio rice
• 4 cups of vegetable broth
• 1 onion, chopped
• 1 swig of white wine
• Olive oil
• 1 tablespoon parmesan cheese
• Salt and pepper to taste

Instructions

1. Pre-heat pressure cooker and add oil and onion. Sauté the until until it becomes translucent (about 5 minutes).
2. Add the rice and lightly toast. The rice will turn from solid white to translucent as it absorbs the oil, then back to white in about a minute. Wait until just a couple of grains look golden.
3. Add a swig of white wine and un-stick any grains from the bottom of the cooker. Stir until the wine evaporates.
4. Add the broth, mix, and close the top immediately.
5. Cook for 6 minutes at high pressure.
6. When time is up, release the pressure and open the cooker.
7. The risotto should appear just slightly too wet. Stir about 30 seconds.
8. Serve. Add parmesan and salt and pepper to taste.