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" Photo: Antonis Achilleos Enjoying a creamy risotto prepared in ten minutes, with only a brief stirring period at the beginning and end, is a common pleasure for anyone who owns a pressure cooker. (Even Italian cooks admit it when their mothers aren&amp;#039;t listening.) In fact, if you invest in one of the sleek, newly designed European versions (I recommend models from WMF, Kuhn-Rikon and Fissler), risotto will quickly become your favorite dish for entertaining. The reason pressure cookers work so well for risotto is that water in the sealed pot boils at 242 degrees F instead of the standard 212 degrees. At this higher temperature, the rice gives up its starch in record time, producing the creamy sauce characteristic of a well-made risotto. And most of the broth is added at the start, thereby eliminating the long stirring process. If you remember pressure-cooker food as soft and mushy, let these chewy, toothsome risottos change your mind. The first, featuring butternut squash and sage, is made with farro, an irresistible Italian variety of wheat, and the other is a more traditional version prepared with plump medium-grain rice, saffron and peas. Recipes: Farro Risotto with Winter Squash and Sage Risotto with Saffron and Peas Click here to view the resources for this article. Farro Risotto with Winter Squash and Sage  1 3/4 lbs. butternut squash, peeled and seeded 1 tbsp. butter or olive oil 1 cup minced onions 1 1/2 cups semi-pearled farro* 1/2 cup dry red wine 3 1/2 to 4 cups chicken or vegetable broth 1 tsp. salt, or to taste (use less if broth is salted) Generous tsp. dried sage leaves 1/2 cup grated Parmesan cheese, plus more for garnish 2 tbsp. minced parsley Freshly ground black pepper     Cut half of squash into 1-inch chunks and the remainder into 1/2-inch chunks. Set aside.       Heat butter in a 4-quart or larger pressure cooker over medium-high heat. Cook onions, stirring frequently until softened slightly, about 2 minutes. Stir in farro and coat with butter. Continue cooking and stirring until farro releases a toasted aroma, about 2 minutes. Add wine and cook, while stirring, until it evaporates, about 30 seconds. Stir in 3 1/2 cups broth, taking care to scrape up any browned bits. Add squash and salt.       Lock pressure cooker lid in place. Over high heat bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 7 minutes. Turn off heat. Quickrelease pressure according to manufacturer&amp;#039;s instructions. Unlock and remove lid, tilting it away from you.       Crumble sage leaves into risotto. Boil uncovered over medium-high heat, stirring frequently, until farro is tender but still chewy, some squash is pureed into sauce and mixture is creamy. If mixture becomes dry before farro is tender, stir in reserved broth as needed. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.     Turn off heat and stir in Parmesan, parsley and black pepper to taste. Adjust seasonings and serve immediately. Garnish individual portions with Parmesan. Makes 4 maincourse or 6 side-dish portions.  * Semi-pearled farro is available at most specialty food stores or on the Web, www.Manicaretti.com. Risotto with Saffron and Peas   1/2 tsp. saffron threads 1 1/2 tbsp. olive oil 1/2 cup chopped shallots 1 1/2 cups rice, such as Arborio, Carnaroli or Vialone Nanno 1/2 cup dry white wine, vermouth or sherry 3 1/2 to 4 cups chicken or vegetable broth 1 cup frozen peas 1/2 cup coarsely chopped walnuts, toasted 1/3 cup grated Parmesan cheese, plus more for garnish Salt and freshly ground pepper to taste     In a small bowl, stir saffron threads into 1 tablespoon warm water. Set aside.       Heat the oil in a 2 1/2-quart or larger pressure cooker. Add the shallots and cook over medium-high heat, stirring frequently, until they begin to soften, 2 to 3 minutes. Stir in rice and coat with oil. Stir in wine and cook until it evaporates. Stir in 3 1/2 cups broth, taking care to scrape up any browned bits sticking to bottom of cooker.       Lock lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes if using Arborio rice (5 minutes for other varieties). Turn off heat. Quick-release pressure according to manufacturer&amp;#039;s instructions. Unlock and remove lid, tilting it away from you.       Stir in saffron with liquid. Set cooker over medium-high heat and stir vigorously. Boil uncovered, stirring every minute or so, until mixture thickens and the rice is tender but still chewy, usually 1 to 3 minutes. If mixture becomes dry before rice is done, stir in reserved broth, as needed. Finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.     Stir in peas and cook an additional 30 seconds or until tender. Turn off heat and stir in walnuts and cheese. Add salt and pepper to taste. Serve immediately garnished with Parmesan. Makes 4 main-course or 6 sidedish portions  "^^<http://www.w3.org/2001/XMLSchema#string>
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