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  • Heat 2 tablespoons of the butter in a Pressure Cooker (4, 6, 8 or 10 Qt.)
    over medium heat.  
  • Add the leeks and stir for 1 minute.  
  • Add the rice and stir until just starting to brown in a few places.  
  • Stir in the chicken broth.  
  • Cover with the pressure cooker lid, lock, and set to level 2 (high).
  • Increase the heat to high and bring to pressure (the indicator will pop up
    and steam will escape the valve.) Reduce the heat just until the steam is
    exiting at a low, steady stream without sputtering.
  • Cook for 7 minutes exactly. Remove from the heat.
  • Release the pressure by holding the pot (carefully!) under cold running
  • Turn the knob to automatic release, unlock the lid and gently twist open.
  • Remove the lid letting the accumulated moisture drip into the pot.
  • Add the peas, cheese, wine, and the remaining tablespoon of butter.  
  • Stir until the peas are just heated through.  
  • Taste and adjust seasoning with more wine and/or salt and pepper if
  • The rice will still be a bit loose but it with quickly thicken.
  • Serve immediately!
I love making risotto in the pressure cooker! Some may think it's a culinary
sin but I say- don't knock it until you try it!
Pressure Cooker Creamy Risotto with Leeks-n-Peas
Recipe by Jessica Bard       Serves 4
1 cup roughly chopped leeks (white and light green parts)
1 cup Arborio rice
2 1/4 cups natural chicken broth
1 cup frozen peas (or super-fresh shelled peas)
1/2 cup grated Pecorino-Romano cheese
1/4 cup dry white wine (or to taste)