Add the arborio rice to the pot and stir until nutty and toasted, about 3 minutes.

Deglaze the pot with the white wine and bring to a simmer. Cook, stirring occasionally, until liquid is absorbed, about 3 minutes.

Meanwhile, warm the chicken or vegetable stock in a microwave-safe container. Heat in the microwave for about 2 minutes until warmed, but not boiling. Add the warmed stock and fresh thyme to the pot and stir to combine. Turn the sauté function off.

Close the lid of the electric pressure cooker and turn the steam valve to sealing. Select the manual setting and cook for 4 minutes at high pressure. Once the timer goes off, carefully release steam using the quick release method.

Unlock and remove the lid. Stir in the Parmesan cheese and season with salt and black pepper, to taste.

Serve with a drizzle of high quality aged balsamic vinegar. Garnish with additional fresh thyme. Offer additional freshly grated Parmesan cheese.

Enjoy with the remaining white wine from the bottle you used in the recipe! Risotto will keep well in the fridge in an airtight container for up to 5 days.

Mushroom Risotto: Add 3 cups chopped mushrooms when sauteing shallot and garlic.

Seasonal Vegetable Risotto: Add cubed butternut squash or pumpkin in the fall, fresh corn or sun-dried tomatoes in the summer, or fresh peas or asparagus in the spring to create a seasonal treat. Add the vegetables when sauteeing the shallot and garlic and proceed with the recipe as described.

Herb Risotto: Stir in any of your favorite fresh herbs or even a homemade pesto sauce to make a herbed risotto variation.