Instructions: In pressure cooker or skillet, heat oil and butter. Add onions, potatoes and kale. Saute over medium-high heat until kale wilts some and onions give off aroma. (Can be prepared ahead to this point and kept tightly covered and refrigerated until 15 to 20 minutes before serving.) Add rice to warm potato-kale mixture and stir briefly, until rice turns opaque, about 1 minute. Add wine and stir until evaporated. Add boiling stock, close pressure cooker and bring up to pressure. When pressure regulator weight starts rocking regularly, turn heat to medium and cook 5 minutes. Reduce pressure quickly by running cold water over lid. Stir risotto, taste and, if necessary, cook further to desired consistency. Add 3/4 cup Parmigiano-Reggiano. Season to taste with salt and pepper. Garnish with remaining cheese and parsley; 6 main dish servings or 12 appetizers.

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