Instructions: In pressure cooker, heat butter and oil over medium heat; do not burn butter. Saute onion with pinch of salt for 4 minutes, or until soft; stir frequently so onion does not brown. Add rice, and saute until light brown. Add broth and chicken slices; stir well. Close lid and bring to high pressure. Lower heat and cook for 7 minutes. Release pressure and open the lid. Stir in parmesan and season with freshly ground pepper. Let sit until cheese melts. Stir thoroughly and serve.

Meanwhile, make vegetable sauce: Spray a small saucepan and set the pan over medium heat. Saute mushrooms for 1 to 2 minutes; add bell pepper, garlic and green beans (still frozen). Cook, stirring for 2 to 3 minutes or until beans are warmed and pepper is sweetened. Reduce heat and add the pesto. Keep warm until ready to serve. Turn heat to high. When hot, add wine and burn off alcohol. Stir. Serve on top of or along side the risotto.

TIP: We used water and chicken bouillon at half strength.

NOTES : Following the instructions for risotto provided in Fagors Pressure Cooker Users Manual, we made a chicken and rice main dish in 10 minutes total time. Risotto was creamy and softer than when prepared traditionally. It also had a texture and taste that reminded us of good white hominy, which we like. The sauce is also a variant; instead of green bell pepper we diced frozen green beans. Wonderful combinations. Cooking risotto in the pressure cooker is definitely something we will do again.

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