Pressure Cooker Risotto

Adapted from https://www.foodandwine.com/recipes/pressure-cooker-saffron-risotto

1 tablespoon olive oil

3 large shallots, finely chopped 

2-3 cloves garlic, finely chopped

1 1/2 cups arborio rice (10 ounces) 

3 1/2cups Chicken Stock (we use Better Than Bouillon)

3/4 cup freshly grated Parmesan cheese (2 ounces) 

small bunch basil, leaves finely chopped Freshly ground pepper

Saute shallots and garlic with the oil in pressure cooker for about a minute.  Add in rice and stir until warmed, another minute or two.

Add in stock, close lid (on "seal"), cook on high pressure for 5 minutes. Depressurize using the vent knob, stir in cheese (and salt+pepper) to taste.