Sea Level:
6 minutes under high pressure

Lafayette, CO elevation:
9 minutes under high pressure

2 T sweet butter (I usually skip this)
1 T olive oil (eyeball it)
1/3 C finely minced onions
1.5 C Arborio rice (available in most bulk sections)
3.5 to 4 C vegetable or chicken stock (or bouillon)
1 C grated Gruyere or Parmesian cheese (sometimes I throw in whatever cheese I have including cheddar)
1/4 C grated Parmesan cheese (sometimes I just use Parmesan)
Salt to taste, if desired (I usually skip this - cheese has enough salt)

Optional:
	- Sliced mushrooms
	- olives
	- sun-dried tomatoes
	- broccolli 

Heat the butter and oil in the cooker. Saute the onion until soft, but
not brown (about 2 minutes). Stir in any optional ingredients that
should be sauted. 

Stir in the rice, making sure to coat it thoroughly with the fat.

Stir in 3.5 cups of the stock (watch for sputtering oil). Stir in any
optional ingredients that did not need to be sauted.

Lock the lid in place and over high heat bring to high pressure. 

Adjust the heat to maintain high pressure and cook for 9
minutes. Reduce pressure with a quick-release method. Remove the lid,
titliting it away from you to allow any excess steam to escape.

Taste the rice, and if it's not sufficiently cooked, add a bit more
stock as you stir. COok over medium heat until the additional liquid
has been absorbed adn the rice is desired consistency (1-2 minutes)

When the rice is ready, stir in the cheese and add salt to taste.

Serve immediatley. 

Modified from Cooking Under Pressure by Lorna J. Sass (ISBN: 0688088147)