To prepare the Seafood Risotto in a pressure cooker, organize your work area with all the ingredients already measured, so that everything is at hand.

Thaw the shellfish in the refrigerator, so they are not attacked by bacteria and do not lose their organoleptic properties.

Chop the garlic and brown it in a pressure cooker with 3 tablespoons of extra virgin olive oil.

Add the rice, toast it, then incorporate the seafood and immediately after, deglaze with white wine.

Add water at room temperature, just enough to cover the rice and seasoning.

Adjust with salt and pepper, close the lid, lower the valve, and cook on high heat until it whistles.

When the sound becomes loud, lower the flame to the minimum and from there, calculate 6 minutes of cooking.

At this point, raise the valve being very careful not to burn yourself, as the steam pressure will be very strong.

A tip for the less experienced is to run cold water directly from the tap before venting, so the internal pressure decreases.

As soon as the internal steam is finished, safely open the pressure cooker.

If there is still some liquid inside, let it thicken for a few minutes.

But if it is of the perfect consistency, add the remaining extra virgin olive oil, and serve your Seafood Risotto in the pressure cooker, very hot.