1. Heat a 6-quart pressure cooker over medium-high heat. 2. Add butter to cooker, swirl until butter melts. Add shallots; sauté 2 minutes. 3. Add garlic; sauté 30 seconds; stirring constantly. 4. Add rice; cook 1 minute, stirring constantly. 5. Add 1/2 cup Prosecco; cook 1 minute or until liquid is absorbed, stirring constantly. 6. Add another 1/2 cup Prosecco, and add broth. 7. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or to level needed to maintain high pressure; cook 8 minutes. 8. Remove from heat. Use quick-release method recommended by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. 9. Remove lid, holding it to keep steam away from you. 10. Stir in 1 3/4 ounces grated Parmigiano-Reggiano cheese. Add thyme and black pepper and stir. 11. Let stand 4 minutes to thicken. 12. Top risotto with shaved Parmigiano-Reggiano cheese. 13. Serve immediately in 3/4-cup servings. ---------------------------------------------------------------------------
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Ingredients
