I call this risotto IIred, white, and blue” because it’s garnished with thinly sliced radicchio and includes a cupful of Gorgonzola cheese. Serve this when roast or grilled beef is on the menu. Begin the meal with a wallop of flavor or serve the risotto as a side dish.

SERVES 6

INGREDIENTS

• 3 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• 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 stock or store-bought chicken broth
• 1 pound Gorgonzola, crumbled (about 1 cup)
• Salt and freshly ground black pepper (optional)
• 1 head radicchio, thinly sliced (about 1 cup) for garnish

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat. Add the shallots and cook for 3 minutes, or until the shallots are softened.
2. Add the rice and stir to coat the grains of rice.
3. Add the wine, bring to a boil, and stir in the stock.
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, adding salt and pepper if needed.
8. Garnish each serving with some of the radicchio.