Instructions: Choose the size pressure cooker that will accommodate the amount you will be making. Heat the butter and saute the onion and garlic until softened.

Add the rice and thoroughly coat it with the butter. Add the wine and reduce until it is absorbed. Dissolve the saffron threads in a little stock or water. Add the tomatoes, stock, salt and pepper to taste. Stir the mixture well.

Turn the heat to high and lock the lid in place. Bring to high pressure and adjust the heat to maintain pressure. Cook for 6 minutes.

Reduce with quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture. If it is not sufficiently cooked, add stock and simmer a minute more if necessary.

Add the olives, pine nuts and parmesan cheese just before serving.

This recipe yields 2 main course servings.

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