Step 1

Select the SAUTE function on your electric pressure cooker, with medium heat. Melt the butter in the inner cooking pot, and stir in the onion. Sauté for 3 minutes, until slightly softened.

Step 2

Add the rice to the pot, and stir with a wooden spoon to coat. If you have a risotto spoon, go dig it out! Sauté for 3 - 5 minutes to lightly toast the rice.

Step 3

Pour in the wine and simmer for 2 - 3 minutes, until the wine is absorbed into the rice.

Step 4

Add the water and bouillon paste, or vegetable broth, if using, and salt. If using vegetable broth instead of bouillon paste, add an addition 1/2 teaspoon kosher salt. Bring to a gentle simmer.

Step 5

Turn the electric pressure cooker off, and lock the lid into place. Select MANUAL and cook on HIGH PRESSURE for 6 minutes. Allow for a natural release of 5 minutes, and then perform a quick release. Remove the lid.

Step 6

The risotto will have a layer of liquid on top, which will quickly absorb.

Step 7

Stir in the Balsamic Roasted Tomatoes, basil and cheese. Serve immediately.