If making the "standard" way: In a saucepan combine the stock with 1 cup water; heat until hot – keep warm.
For both methods In a deep wide pan or your pressure cooker, heat the olive oil and butter together until the butter is melted; add the onions and sauté; stirring until they are just browning around the edges; add the rosemary and rice; sauté until the rice is slightly translucent around the edges, about 3 – 5 minutes. Add the wine; simmer briskly, stirring, until the wine is absorbed.
If using your pressure cooke or Instant Pot: rStir in the beef broth then close the lid. Bring to pressure, reduce heat, and cook for 7 minutes.
If doing it the old-fashioned way: Add 2 cups of the stock; simmer briskly (not a boil, just a very fast simmer), stirring occasionally until the stock has been absorbed. Add a pinch of salt along with about ½ cup liquid (1 standard ladle); simmer and stir until the stock has been absorbed. Continue adding the liquid I/2 cup at a time, allowing each to absorb into the rice before adding more; until the rice is just tender and creamy looking (you may not have to use all the liquid). Taste the risotto, the rice should be tender but still firm.
If you were smart and used your pressure cooker - Once the 7 minutes is up, release the pressure using the quick-release method, (that's putting the pot under cold running water to immediately release the pressure.) Place the pot back onto the stove-top. There will be excess liquid; let it simmer until almost all of any liquid has been absorbed, about 1 - 2 minutes, stirring constantly (this makes it creamy). Turn off the heat.
For Both: Stir in the butter and parmesan cheese. Taste and adjust for salt and pepper.