Step 1

Press [Sauté] on an electric pressure cooker, adjust to medium and heat butter and oil with onion, then cook, stirring occasionally until tender, 6 minutes. Stir in garlic and cook 2 minutes.

Step 2

Stir in rice and 1 teaspoon salt and cook, stirring occasionally, until golden brown and toasted, 4 to 6 minutes. Add wine and cook until absorbed, about 1 minute. Stir in broth, press [Cancel].

Step 3

Lock the lid and cook on high pressure (12.5 minutes. Use the quick-release method to release the pressure, then open the lid. Stir risotto until liquid has been absorbed, 2 to 3 minutes. Stir in Parmesan. Serve with additional Parmesan and cracked pepper, if desired.