3-Minute Risotto and Arancini

Heat the olive oil in a pressure cooker and sauté the onion until translucent.

Add the minced garlic and cook for 1 minute.

Add the risotto rice and salt, and cook for 3 minutes.

Add the white wine and cook until it evaporates.

Add the vegetable broth, cover the pot, and cook for 3 minutes.

Stir in the cold butter until it melts.

Add the Parmesan cheese and stir until melted.

Let the risotto cool, then mix in the basil, lemon zest, and Queso Minas.

Shape the risotto into small balls, stuff with cheese (if desired, though logic implies the Queso Minas is mixed in first), and coat with egg and breadcrumbs or Panko.

Fry the arancini in hot oil until golden brown.