Prosecco And Parmesan Risotto - 6-Qt Pressure Cooker

• 1 1/2 tablespoons butter
• 2/3 cup shallot, finely chopped
• 3 garlic cloves, minced
• 1 1/3 cups uncooked carnaroli rice or 1 1/3 cups other medium grain rice
• 1/2 cup prosecco or 1/2 cup other sparkling wine
• 1/2 cup prosecco or 1/2 cup other sparkling wine
• 3 cups fat-free reduced-sodium chicken broth
• 1 3/4 ounces fresh parmigiano-reggiano cheese, grated
• 1 teaspoon fresh thyme leave
• 1/4 teaspoon fresh ground black pepper
• 1/4 ounce fresh parmigiano-reggiano cheese, shaved (for topping)

1. Heat a 6-quart pressure cooker over medium-high heat.
2. Add butter to cooker, swirl until butter melts. Add shallots; saute 2 minutes.
3. Add garlic; saute 30 seconds; stirring constantly.
4. Add rice; cook 1 minute, stirring constantly.
5. Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly.
6. Add another 1/2 cup Prosecco, and add broth.
7. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes.
8. Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
9. Remove lid, holding it to keep steam away from you.
10. Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir.
11. Let stand 4 minutes to thicken.
12. Top risotto with shaved Parmigiano-Reggiano cheese.
13. Serve immediately in 3/4-cup servings.

butter, shallot, garlic, carnaroli rice, prosecco, prosecco, chicken broth, cheese, thyme, fresh ground black pepper

Taken from www.food.com/recipe/prosecco-and-parmesan-risotto-6-qt-pressure-cooker-512313 (may not work)