Quick Autumn Risotto

In a 2-quart or larger pressure cooker, heat olive oil over medium high heat. Add onion and saute until transparent. Add rice, stirring often, until lightly golden.

Add white wine and stir to mix. Add bay leaf, garlic, salt, pepper, rosemary, basil, thyme, saffron and stock. Continue stirring until the mixture comes to the boil.

Close lid and bring pressure to 8 pounds PSI (medium pressure) over high heat. Adjust to stabilize pressure at 8 pounds PSI (medium pressure). Cook for 7 minutes. Remove from heat and run cold water over the lid, avoiding the valve. Pressure will subside. When the pressure has been released, remove cover. Stir in butter and Parmesan cheese. Serve warm.