Steps for preparing and cooking the pressure cooker artichoke risotto:

• Remove the tougher outer leaves of the artichoke, cut off the tips, cut the stem to 1 1/4 inches, and peel the stem, then slice the artichokes in half lengthwise, remove the inner choke, and cut into thin slices, place in a bowl with water and lemon to prevent discoloration.

  Peel the onion, halve it, and slice it thinly.

• In the pressure cooker, add the extra virgin olive oil and onion and sauté for a few minutes, then add the artichokes (drained from the acidic water), season with salt, and cook for a few more minutes to enhance the flavors, then add the rice and toast it well, deglaze with the white wine.

  When the wine has evaporated, add the broth (the rice-to-liquid ratio should be 1:2, one part rice to two parts liquid, if for any reason you cannot weigh the liquid, ensure it covers the rice by about two finger widths), stir well, adjust salt and pepper, and secure the lid making sure the valve is closed.

  Bring the pot to pressure over medium heat, then once it’s pressurized, lower the heat to the minimum and cook for half the time indicated on the rice package.

  After the time has passed, turn off the heat, release the pressure by turning the valve, then remove the lid.

• Stir the risotto, add the butter, and blend it well, if desired you can also add grated Parmesan cheese.

  Serve on individual plates with a sprinkle of cheese if desired.

  COOKING WITH THE MULTICOOKER:

  The cooking times and ingredients remain unchanged, use the sauté program until you add the broth, then continue cooking with the pressure cooking lid.

  Turn off the electric pot, release the pressure, remove the lid, blend with butter and optional grated Parmesan cheese, and serve immediately.