If you don't have the time or energy to make risotto the real way, I learned from the folks at Cooks Talk that you can make an authentic-tasting and -feeling risotto in the pressure cooker, and really fast too! Obviously you can use whatever ingredients you were going to use anyhow; this version is yummy:
3 Tbs. unsalted butter
1 large shallot, minced
3/4 cup arborio rice
2 cups chicken stock
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. freshly grated Parmesan cheese
1/2 frozen baby peas, thawed
1 oz. prosciutto, chopped or sliced into thin strips
Heat 2 Tbs. of the butter in a pressure cooker over medium heat. Add the shallot and cook, stirring often, until soft, 4 to 5 minutes. Add the saffron and cook 1 minute. Add the rice and stir until the grains are well coated with the melted butter. Add the chicken stock and lock the lid in place. Increase the heat to high until the cooker reaches high pressure. Reduce the heat as necessary to maintain the high pressure setting and cook for 6 minutes.
Remove the pot from the heat and immediately release all the pressure. Unlock and remove the lid and check the consistency of the rice and the amount of liquid. If need be, pop the pan (uncovered) back on medium-high heat and cook, stirring, until the rice is al dente and the risotto is silky and creamy, not soupy. Remove from the heat and stir in the remaining 1 Tbs. butter, parsley, Parmesan, peas, prosciutto, and salt and pepper to taste. Dig in!