Ingredients
4 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio or Carnaroli rice
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
4 1/2 cups low-sodium chicken broth, divided
Coarse salt and freshly ground pepper
1 pound large shrimp, peeled and deveined (21 to 30)
3/4 cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
1/4 cup fresh herbs such as tarragon and flat-leaf parsley, chopped
Preparation
In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.
