Stolen from nestie FayeD

Beer and Cheddar Risotto

½ a small onion, diced
1-2 cloves garlic, minced
1-2 Tbls un-salted butter
2+ Tbls olive oil
2 cups Arborio rice
1 12-oz bottle Bass beer
1 49.5-oz can chicken broth
5 oz medium or sharp cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1/3 cup parmesan cheese, shredded
¼ tsp cayenne (optional, but it brings out the sharpness of the cheddar)
Ground pepper to taste

Heat pressure cooker over med-low heat. Add butter and 2 tablespoons olive oil; heat until butter just starts to brown. Add onion and sauté for 3-5 minutes, allowing them to get soft and translucent. Turn down the heat if they start to brown. Add the minced garlic, turn up heat to med-high, and sauté for 1 minute. Add rice and sauté for 2 minutes, stirring constantly, adding more olive oil as necessary to coat the rice. Pour in beer, turn heat up to high, and wait for it to start to simmer. Add the chicken broth and stir in some ground pepper, then lock the pressure cooker lid into place.

When the pressure cooker has reached full pressure, set the timer for 5-7 minutes, and then turn down the heat to where the pressure regulator is gently rocking back and forth. (5 minutes for al dente, 7 minutes for extra creamy) At end of cooking time, use cold release method to release pressure.

Return pot to stove and turn heat to med-low. Allow to simmer for a minute or two to evaporate some additional liquid, if needed. Stir in the cheeses, cayenne, and extra ground pepper to taste.