Step 1

Add the chicken stock (or vegetable broth/water) to a medium saucepan and set over medium-high heat. Bring to a simmer, reduce heat to low, cover, and set aside to keep warm.

Step 2

Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the onions and sauté for 5-7 minutes, or until the onions are soft and translucent.

Step 3

Add rice and salt and mix thoroughly with the onions. Cook for 1-2 minutes, or just long enough to allow the rice to turn fragrant. Careful not to brown the rice.

Step 4

Increase heat to medium to medium-high. Add a ladle (approximately 1/2 cup) of hot chicken stock to the rice. Stir until the liquid is fully absorbed. When nearly all the liquid is absorbed, stir in an additional ladle of hot chicken broth.

Step 5

Continue adding chicken stock, one ladle at a time. Stir between each addition and wait to add the next ladle until the stock has been absorbed. This process will take anywhere between 20-30 minutes. Continue until the grains are al dente, or tender, yet firm.

Step 6

Season or garnish with additional butter, Parmesan cheese, or fresh herbs.

Step 7

Add the chicken stock (or vegetable broth/water) to a medium saucepan and set over medium-high heat. Bring to a simmer, cover, and remove from heat.

Step 8

Set pressure cooker to sauté mode.

Step 9

Add the butter and melt. Once melted, add the onion and cook for 3-5 minutes, or until soft and translucent.

Step 10

Add the rice and salt and mix thoroughly with the onions. Cook for 1-2 minutes, or just long enough to allow the rice to turn fragrant. Careful not to brown the rice.

Step 11

Turn off the sauté function. Stir in the warmed chicken stock. Secure lid and set pressure cooker to MANUAL high pressure for 5 minutes.

Step 12

Allow the pressure to release naturally for 5 minutes before switching to quick release.

Step 13

Stir in additional butter, Parmesan cheese, or fresh herbs, if desired.

Step 14

Add the chicken stock to a large microwave-safe dish. Heat until the broth is hot, but not boiling.

Step 15

Add the butter, arborio rice, and salt to the broth. Mix thoroughly to combine and cover with a damp paper towel. Cook for 5 minutes. Mix thoroughly, check for doneness, and continue to cook until al dente.

Step 16

Season or garnish with additional butter, Parmesan cheese, or fresh herbs.