Pressure Cooker Saffron Risotto

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1 tablespoon olive oil

3 large shallots, finely chopped

1 1/2 cups Italian short-grain rice (10 ounces)

1/2 cup dry white wine or vermouth

Basic Vegetable Stock

1 teaspoon salt

Scant 1/4 teaspoon saffron threads, crumbled

1/2 cup freshly grated Parmesan cheese (2 ounces)

3 tablespoons minced fresh parsley

Freshly ground pepper

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