This zesty risotto, finished with lemon rind and juice, makes a fine bed for grilled seafood or a first course before a seafood dinner. Since most supermarket lemons are treated with wax, be sure to remove the wax with a plastic scrubber. Otherwise, the wax from the rind will melt into your risotto.

SERVES 6

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• ½ cup finely chopped sweet onion, such as Vidalia
• 1½ cups Carnaroli or Vialone Nano rice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 3 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• ½ cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper (optional)
• ¼ cup finely chopped fresh flat-leaf parsley, for garnish

INSTRUCTIONS

1. Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium-high heat. Add the onion and sauté for 2 minutes, or until the onion begins to soften.
2. Add the rice and stir to coat the grains. Add the wine, bring to a boil, and pour in the stock.
3. Lock the lid in place and cook at high pressure for 6 minutes.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Return the pot to medium heat, stir in the lemon juice and lemon zest, and cook, stirring, for another minute, or until the rice is al dente.
6. Remove from the heat and stir in the cheese. Taste for seasoning and add salt and pepper if needed.
7. Serve immediately, garnishing each serving with a sprinkling of parsley.