Sweet and smoky, this colorful risotto is almost a meal in itself. Serve it with grilled or roasted chicken, salmon, or shrimp.

SERVES 6

INGREDIENTS

• 4 tablespoons unsalted butter
• 2 pancetta slices, finely chopped
• 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
• 3½ cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 1 cup corn kernels, freshly cut from the cob, or frozen corn, defrosted
• 1 cup frozen petite peas, defrosted
• ½ cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper (optional)
• ¼ cup finely chopped fresh chives for garnish

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat. Add the pancetta and sauté for 3 to 4 minutes until the fat is rendered.
2. Add the onion and sauté for 2 minutes or until it begins to soften.
3. Add the rice, stirring to coat the grains with the fat.
4. Add the wine, bring to a boil, and stir in the stock.
5. Lock the lid in place and cook at high pressure for 6 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Return the pot to medium heat and add the corn and peas. Cook, stirring, for an additional minute.
8. Stir in the remaining 2 tablespoons of butter and the cheese.
9. Taste for seasoning, adding salt and pepper if necessary.
10. Serve immediately, garnished with the chives.