It’s a pleasure to bring this dish to the table. The golden saffron, light green artichoke hearts, and delicate pink shrimp make it a real showstopper. The risotto is a delightful first course for any occasion.

SERVES 4 TO 6

INGREDIENTS

• 1 teaspoon saffron threads, crushed in the palm of your hand
• ⅓ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 4 tablespoons unsalted butter
• ⅓ cup finely chopped sweet onion, such as Vidalia
• One 10-ounce package frozen artichoke hearts, defrosted and halved
• 1⅓ cups Carnaroli or Vialone Nano rice
• 3⅓ cups seafood stock, lobster stock, or store-bought seafood broth, or 2 cups chicken stock or store-bought chicken broth mixed with ⅓ cup bottled clam juice
• 1 pound medium shrimp, peeled and deveined
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Sprinkle the saffron over the white wine in a measuring cup and set aside to let the saffron bloom.
2. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat. Add the onion and artichokes and sauté for 3 minutes, or until they begin to soften.
3. Add the rice and stir to coat the grains with the butter. Pour in the wine and saffron, bring to a boil, and add the stock.
4. Lock the lid in place and cook at high pressure for 5 minutes.
5. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Return the pot to medium heat, add the shrimp, and cook for 3 to 4 minutes, or until the shrimp have turned pink and the risotto is cooked.
7. Taste for seasoning, add salt and pepper if necessary, and serve immediately.