Perfect Risotto Milanese

• 2 teaspoons unsalted butter
• 1/2 cup yellow onion, finely diced
• 1/4 cup dry white wine
• 1 cup arborio rice
• 1/4 teaspoon kosher salt
• 2 3/4 cups homemade or sodium free chicken broth
• 1/2 teaspoon saffron threads
• 2 tablespoons unsalted butter, very cold
• 1/2 cup Parmegiano-Reggiano
• 1 tablespoon chives, minced

1. Place a 4-quart pressure cooker over medium high heat. Add the butter, and when it begins to bubble, add the onions. Saute until the onions begin to soften.
2. Add the dry white wine and bring it to a boil. Reduce the wine by half and add the rice and stir to coat. Add salt, chicken stock, crush the saffron into the pot, and bring the liquid to a boil.
3. Lock the lid into place and bring the pressure to high. Once the pot is to pressure start a timer set for 7 minutes. Remove the pot from the heat and use the cold water release method to drop the pressure. Remove the lid.
4. Stir in the chilled butter followed with the Parmesan. If the risotto is stiff, add more broth 1 TBS. at a time until you reach the desired consistency. Divide the rice into 4 bowls, garnish a little more cheese and chives. Serve immediately.

unsalted butter, yellow onion, white wine, arborio rice, kosher salt, chicken broth, saffron threads, unsalted butter, chives

Taken from food52.com/recipes/41178-perfect-risotto-milanese (may not work)