Sunflower-Seed Risotto

• 2 tablespoons unsalted butter
• Extra-virgin olive oil
• 1 small onion, minced
• 1 1/4 pounds shelled raw sunflower seeds (4 cups)
• 1/2 cup dry white wine
• 1 quart chicken stock or low-sodium broth
• 1 ounce thickly sliced country ham, finely diced
• Salt
• Freshly ground pepper
• 1 cup frozen baby peas, thawed
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

1. In a pressure cooker, melt the butter in 2 tablespoons of oil.
2. Add the onion and cook over moderate heat until softened, 3 minutes.
3. Add the sunflower seeds and cook, stirring, 4 minutes.
4. Add the wine; cook until evaporated.
5. Add the stock and ham.
6. Season with salt and pepper; bring to a boil.
7. Cover and bring the cooker up to pressure.
8. Maintain pressure over low heat for 7 minutes.
9. Set the cooker in the sink and run cold water over the lid to cool and depressurize it; remove the lid once it can be released without force.
10. Drain the sunflower seeds, reserving 1 cup of the cooking liquid.
11. Transfer 1/2 cup of the seeds to a blender along with the 1 cup of reserved cooking liquid and puree until creamy.
12. Transfer the whole seeds to a skillet.
13. Add the puree, peas and cheese and cook over moderate heat, stirring, until the seeds are coated with a creamy sauce, 2 minutes.
14. Spoon the risotto into bowls, drizzle with olive oil and serve.

unsalted butter, extravirgin olive oil, onion, sunflower seeds, white wine, chicken, country ham, salt, freshly ground pepper, frozen baby peas, freshly grated parmigianoreggiano cheese

Taken from www.foodandwine.com/recipes/sunflower-seed-risotto (may not work)