A classic dish from the region of Emilia-Romagna, Risotto Alla Milanese is sophisticated and luxurious, just like the city of Milan. It makes a terrific first course, or it can be served on the side with grilled meats, poultry, or seafood.

SERVES 4 TO 6

INGREDIENTS

• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• ½ teaspoon saffron threads, crushed in the palm of your hand
• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, finely chopped
• 1 cup carnaroli or vialone nano rice
• 2 cups chicken stock or store-bought chicken broth
• ½ cup freshly grated Parmigiano-Reggiano cheese, plus more (optional) for garnish
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Pour the wine over the saffron threads in a small measuring cup and set aside.
2. Melt 1 tablespoon of the butter with the oil in the pressure cooker over medium-high heat.
3. Add the shallot and sauté until it is translucent, about 3 minutes.
4. Add the rice and stir to coat with the butter and oil.
5. Stir in the wine and saffron and bring to a boil.
6. Stir in the stock.
7. Lock the lid in place and cook at high pressure for 7 minutes.
8. Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape.
9. Stir in the cheese and the remaining 2 tablespoons of butter.
10. Taste for seasoning and add salt and pepper if necessary.
11. Serve immediately, sprinkled with additional cheese if desired.