The sharp flavor of this risotto comes from the Pecorino Romano, a sheep’s milk cheese from Umbria, which replaces the usual Parmigiano-Reggiano. If you can find Pecorino with peppercorns, it will enhance the flavor of this simple dish. Serve as a side dish with grilled steak or seafood, or as a first course before a roasted game hen or lemon chicken entree. It’s bound to become a family favorite.

SERVES 4 TO 6

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 ½ cups carnaroli or vialone nano rice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 3 cups chicken stock or store-bought chicken broth
• 2 tablespoons unsalted butter
• ¼ cup freshly grated Pecorino Romano, plus more (optional) for garnish
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the rice, stirring to coat the grains with the oil.
3. Add the wine, bring to a boil, and pour in the stock.
4. Lock the lid in place and cook on 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. Add the butter and cheese, stirring to melt the cheese.
7. Taste the risotto for seasoning and add salt and pepper if needed.
8. Serve immediately, garnished with additional cheese if desired.