Serves 4.
Ingredients
4 slices bacon, diced
1 Tbsp olive oil
1/2 medium onion, diced
1 cup Arborio rice
1/2 cup dry white wine
3-1/2 cups chicken broth, store-bought low-sodium or homemade
2 cups broccoli florets, finely chopped
3 Tbsp butter
1/2 cup of grated Parmigiano-Reggiano cheese
1/2 tsp fresh black pepper
Directions
In the pressure cooker set to BROWNING (or in a Dutch oven on the stovetop), cook the bacon until the fat renders; do not let it get crispy. Remove the bacon with a slotted spoon, and set aside.
Add the onion to the fat in the pot, and if there's not much bacon fat, pour in 1 tablespoon of olive oil. Stir the onion and sauté until translucent. Add the rice, and continue to stir, until the rice is lightly browned. Turn off the cooker.
Pour in the wine, and stir vigorously for 30 seconds until most of the wine is absorbed. Pour in all of the chicken broth at once.
Lock the pressure cooker lid, set the cooker to HIGH, and cook for 6 minutes. QUICK RELEASE the pressure, and carefully remove the top. (Or, on the stovetop, bring the liquid to a boil, then reduce the heat to low-medium, cover the pot and cook, stirring occasionally, for 15 minutes or until the liquid is mostly absorbed.)
Set the pressure cooker to SAUTE, or set your stovetop pot on low heat. Stir in the broccoli, reserved bacon, and butter. Using a wooden spoon, stir frequently for 2 minutes, uncovered, until the heat of the rice steams the broccoli. Add the cheese, stir until it melts, and season with black pepper. (If you've used unsalted homemade chicken stock, you'll probably need to add salt, too.)