Shrimp and Saffron Risotto in a Pressure Cooker

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, coarsely chopped
• 3 large cloves garlic, crushed
• 1 teaspoon fennel seeds
• 1 teaspoon coarse salt + more to taste
• 1.5 tbsp. Arborio rice
• 2 tbsp tomato paste
• A pinch of saffron threads
• 1/4 cup dry white vermouth
• 3 cups chicken broth, lightly salted, store-bought or homemade
• 450 g medium shrimp, peeled and deveined

Preparation:

1. Heat the olive oil in a 7-quart pressure cooker. Add the onion, garlic, fennel seeds, 1 teaspoon salt, and black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Add the vermouth and chicken broth.
2. Close the pressure cooker lid and increase the pressure to high (this may take up to 10 minutes), then reduce the pressure as needed to maintain even pressure for 3 minutes. Turn off the pressure cooker and release the steam.
3. Carefully remove the lid. At this point, the risotto will look a little runny. Add the shrimp and let it simmer until the shrimp turn pale pink, about 2 minutes. Season with salt and pepper to taste.