2cupslow-sodium chicken stockI use homemade, but if you use canned or boxed make sure it's just chicken stock and not full of aromatics such as carrot, celery, and onions
¼cupwhite vermouthor wine (I prefer vermouth for its consistent flavor profile)
salt and freshly ground pepperto taste
¼cupgrated parmesan cheese
In the pressure cooker over medium heat, heat the olive oil; add the shallot and rice and saute until the shallot is translucent; add the broth, wine, saffron, and some salt and pepper.
Lock the lid in place and bring to high pressure. Lower the heat to the lowest temperature you can to maintain pressure and cook for 7 minutes. Release the pressure. using the "quick release" method. Open the lid and stir rapidly until most of the liquid has been absorbed and the risotto is creamy.
Stir in the cheese and butter if using and serve.
You can add a little additional chicken stock if you like your risotto more "soupy".
If you want to add some peas, asparagus or corn to the risotto, do so after the 7 minutes. Have the vegetables par-cooked, then add them, along with a bit of stock, stir until they are hot and cooked through