Prep your ingredients. Be sure that all your ingredients are prepped, measured, and ready to go. Place the broth in a small saucepan on low heat to gently warm.

Sauté the onions and toast the rice. Heat a 6-quart or larger pressure cooker over medium heat or the sauté setting. Add the olive oil and onion, along with a good pinch of salt and sauté until the onion is translucent, about 3 minutes. Add the rice and cook until the rice is just slightly toasted, 2 or 3 minutes more.

Add the wine and saffron. Add the wine (careful, it may splatter!), followed by the saffron, and stir until it has been absorbed, about 1 minute.

Add the broth and cook under pressure. Add all of the broth. Secure the lid on your pressure cooker, make sure the valve is set to pressure, and bring up to high pressure using high heat if using a stovetop pressure cooker, then lower the heat to maintain the pressure and cook for 6 minutes. If using an electric pressure cooker, set to 6 minutes on high pressure.

Quick release the pressure. Release the pressure using a quick method: either by running cold running water over the cooker or pressing the quick-release valve on your cooker. Carefully remove the lid to avoid the steam and return the cooker to the stove or sauté setting.

Final touches. If needed, cook the risotto further to absorb the stock or add more broth (or water) if too dry. While the risotto is still a little soupy, add the butter and ½ of Parmesan. Stir, taste, and season with more salt as needed. Remove from heat and stir in the fresh herbs, if using, reserving a few for garnish.

Plate the risotto. Serve the risotto in a low-sided platter or bowl, or spoon into individual bowls. Garnish with the remaining Parmesan and any fresh herbs.