I have the pleasure of teaching at La Combe in Perigord, in the Dordogne region of France. One year, I was there when artichokes were in season, and we had them at every meal. This risotto was served one night as the first course, a very special one, before our dinner of roast baby lamb. You can also serve it as a side dish with grilled or roasted entrees.

SERVES 6 TO 8

INGREDIENTS

• 5 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• Two 10-ounce packages frozen artichoke hearts, defrosted
• 1½ cups Carnaroli or Vialone Nano rice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 3½ cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 1 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Melt 3 tablespoons of the butter in the pressure cooker over medium-high heat. Add the onion and garlic and cook for 2 minutes to soften the onion.
2. Add the artichoke hearts and sauté for another 5 to 6 minutes, or until they begin to turn golden.
3. Add the rice and stir to coat the grains of rice with the butter.
4. Add the wine, bring to a boil, and pour in the stock.
5. Lock the lid in place and cook at high pressure for 7 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Add the remaining 2 tablespoons of butter and ½ cup of the cheese, stirring until the butter and cheese are melted.
8. Taste for seasoning, adding salt and pepper if necessary.
9. Serve immediately, garnished with the remaining ½ cup of cheese.