This makes a terrific starter, which pairs well with a full-bodied red wine, such as Chianti, Zinfandel, or Barolo. Choose an assortment of mushrooms for the dish.

SERVES 6

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, finely chopped
• 1 pound assorted wild or cultivated mushrooms (cremini, chanterelle, oyster, morel, shiitake, or trumpet), tough stems removed, and finely chopped
• 2 teaspoons finely chopped fresh sage
• 1½ cups Carnaroli or Vialone Nano rice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 2 cups chicken stock or store-bought chicken broth
• 1½ cups beef stock or store-bought beef broth
• ½ cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper (optional)
• ¼ cup finely chopped chives

INSTRUCTIONS

1. Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium-high heat. Add the shallot and cook for 2 minutes, or until the shallot is softened.
2. Add the mushrooms and sage to the pot and cook for 10 to 12 minutes, or until the liquid from the mushrooms has evaporated.
3. Add the rice and wine, bring to a boil, and add the chicken and beef stocks.
4. Lock the lid in place and cook at high pressure for 7 minutes.
5. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Stir in the remaining tablespoon of butter and the cheese.
7. Taste for seasoning and add salt and pepper if needed.
8. Garnish with the chives and serve immediately.

NOTE:

• This risotto is delicious with peas. At the end of the cooking time, add 1 cup of defrosted frozen petite peas and stir to combine.