Pressure Cooker Risotto with Sorrel and Chives

This is a lovely spring risotto. The sorrel flavor is much milder here than in the pizza, working more like an herb than a cooking green.

This was my first try at making risotto in the pressure cooker, and I will definitely do it again. So easy and fast, and with excellent results. If you don't have a pressure cooker, you can of course make this on the stovetop with standard risotto technique (add the liquid 1/2 cup at a time, stirring until absorbed each time; add until rice is cooked and risotto reaches desired consistency).

Olive oil
1 small onion, minced
1 1/2 cups uncooked arborio rice
3 1/2 cups vegetable stock
1/3 cup minced fresh sorrel (stemmed)
1/3 cup snipped chives
1/3 cup grated Parmesan
Salt and pepper to taste

Heat a little olive oil in the pressure cooker with the lid off, then add the onion. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to high pressure setting. Bring to pressure, then reduce heat and cook for 7 minutes. Remove from heat and release pressure. Stir in sorrel, chives, Parmesan, and salt and pepper. Serve hot.

Serves 4-6.