Using a pressure cooker, you can prepare risotto in about half the time that it would take to cook it in a sauté pan—and you don't need to constantly stir the rice. Arborio rice, a Northern Italian variety of medium-grain rice, has a high starch content, which lends creaminess to the finished risotto.
1/4 cup extra-virgin olive oil
1/2 yellow onion, finely chopped
2 cups Arborio or Carnaroli rice
1 cup dry white wine
6 cups chicken stock, warmed
2 Tbs. unsalted butter
1 cup grated Parmigiano-Reggiano cheese, plus more for serving
6 thin slices prosciutto, cut into 1/4-inch strips
1 tsp. dried basil
1/2 lb. asparagus, cooked until tender and cut into 1/2-inch pieces
Salt and freshly ground pepper, to taste
Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil. Add the onion and cook until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed. Add 5 cups of the stock, cover and cook for 12 minutes according to the manufacturer's instructions.
Release the pressure according to the manufacturer's instructions, remove the lid and stir the rice. Add more stock if needed so the rice is thick and creamy. Stir in the butter, the 1 cup cheese, the prosciutto, basil and asparagus. Season with salt and pepper. Serve immediately and pass additional cheese at the table.