⅓cupwhite vermouth or white wineI prefer vermouth as it is always the same flavor, no need to worry about fruit and oak and other variables
2cupslow-sodium or homemade chicken broth
1teaspoonextra virgin olive oil
⅓cupshredded parmesan cheese
salt and freshly ground pepperto taste
Make sure the leeks are clean of any dirt. Slice in half laterally, then into thin slices.
Heat the oil in the pressure cooker over medium heat; add 1 cup of the leek and rice and sauté for about 5 minutes; add the vermouth (or wine) and stir until evaporated. Add all of the broth, cover and bring to pressure; lower the heat, stabilize the pressure and cook for 7 minutes.
While the risotto is cooking, heat a small skillet over medium heat, melt the butter and olive oil together, then add the remaining cup of sliced leeks. Cook, stirring often until lightly browned.
When the risotto is done, turn off the heat and quick release the pressure, remove the lid. Stir in the caramelized leeks, cheese, along with salt and pepper to taste. If the risotto seems too dry, add a bit more broth.